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Roman Chicken Saute with Artichokes

See full recipe on: Good Housekeeping



Ingredients

3 teaspoon(s) olive oil
1.25 pound(s) chicken-breast tenders, each cut crosswise in half, then cut lengthwise in half
Salt and pepper
2 clove(s) garlic, thinly sliced
1 can(s) (13 3/4- to 14-ounce) artichoke hearts, drained and each cut into quarters
Cup(s) dry white wine
Cup(s) chicken broth
1 pint(s) grape tomatoes
1 teaspoon(s) grated fresh lemon peel, plus additional for garnish
1 bag(s) (5- to 6-ounce) baby arugula

Nutrition 6 servings

Per Serving % Daily Value
Calories 361
Fat 18g 27%
Carbs 26g 8%
Protein 18g 36%
Fiber 5g 23%
Cholesterol 39mg 13%
Sodium 557mg 23%
     
Fat
Carbs
Protein

Preparation







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