Baked Chicken with Artichokes
12.3g
Net Carbs
40.0g
Protein
29.7g
Fat
6.8g
Fiber
512
Calories
Ingredients:
- 20 ounce boneless, raw (yield after cooking) Chicken Thigh
- 1/2 teaspoon Salt
- 1/2 cup chopped Onions
- 8 ounces Mushroom Pieces and Stems
- 1 teaspoon Rosemary
- 1 1/2 tsp, grounds Oregano
- 3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon Black Pepper
- 1 packet (9 ounces), yields Artichokes (Globe or French) (with Salt, Frozen, Drained, Cooked, Boiled)
- 4 fluid ounces Sauvignon Blanc Wine
- 4 1/2 teaspoons Garlic
- 1/4 teaspoon Crushed Red Pepper Flakes
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe. Dredging chicken in flour before sautéing seals in the juices and give it a nice color.
- Preheat oven to 350°F. Place 1/4 cup (28g) baking mix, salt and pepper in a shallow plate and mix well. Dredge chicken in the mixture, turning to coat evenly and then tapping to remove any excess.
- In large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.
- Add diced onion to skillet and sauté until softened, about 2 minutes. Add sliced mushrooms and sauté until lightly golden, about 3 more minutes. Add minced garlic and sauté until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary and red pepper flakes and bring to a simmer.
- Pour artichoke mixture over chicken in the baking dish, cover and bake 40 minutes, until chicken is tender and cooked through. Season with additional salt and pepper, if desired, and stir in oregano before serving.
