Artichoke Chicken

1. 1

   In a medium-size frying pan, melt the butter.

2. 2

   Add the mushrooms and saute until wilted.

3. 3

   In a large skillet, mix the chicken broth with the juice from the artichoke hearts; bring to a boil.

4. 4

   Reduce heat, and add the chicken, cover, and poach for 20 minutes, turning the chicken occasionally.

5. 5

   Remove the chicken from the pan and place it in a covered dish to keep it warm.

6. 6

   Reduce the liquid in the pan by half.

7. 7

   Add the artichoke hearts and mushrooms and stir.

8. 8

   Reduce heat and add the yogurt mixing gently.

9. 9

   Pour over the chicken.

10. 10

    Serve with rice pilaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.