Spring Chicken with Artichoke and Green Onions

Artichoke is one of the popular thistle vegetables of Mediterranean origin. They significantly lower blood cholesterol levels, prevent heart disease and atherosclerosis, enhance detoxification reactions, as well as protect the liver from damage.

Spring Chicken with Artichoke and Green Onions

Total Time: 1 hour, 35 minutes

Serving Size: 6

Calories per serving: 234,97

Fat per serving: 12,4g 19%

Saturated fat per serving: 6,12g 31%

Carbs per serving: 13,52g 5%

Protein per serving: 13,16g 26%

Fiber per serving: 4,83g 19%

Sugar per serving: 2,19g

Sodium per serving: 518,34mg 22%


  • 1 chicken breast, bonless
  • 1 cup white vine
  • 4 Tbsp butter, unsalted
  • 1 Tbsp olive oil
  • 11 oz fresh mushrooms, sliced
  • 1 Tbsp flour
  • 2 cup water
  • 1/2 cup Whipped cream
  • 1 tsp Salt and freshly ground pepper, to taste
  • 1 cn (15-oz) artichoke hearts, drained
  • 6 green onions, green and white parts included, chopped
  • 1/4 tsp tarragon leaves
  • 2 Tbs chopped fresh parsley, basil or cilantro


  1. Preheat oven to 350F.
  2. In large frying pan, heat the butter on medium temperature.
  3. Add the chicken and cook, turning, about 10 minutes or until brown on all sides.
  4. Remove the chicken and place in baking pan or casserole.
  5. In same frying pan, sauté the mushrooms about 5 minutes or until tender.
  6. Stir in flour, whipped cream, tarragon, wine and water; simmer, stirring, about 10 minutes or until sauce thickens. Pour over chicken.
  7. Bake in oven, uncovered, for 60 minutes.
  8. After this time, mix in the artichoke hearts, green onions and parsley. Bake about 5 more minutes more.
  9. Serve hot.
No Comments Yet

Leave a Reply

Your email address will not be published.