The New 500 Low-Carb Recipes by Dana Carpender

Author:Dana Carpender
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2019-12-19T16:00:00+00:00

CHICKEN AND ARTICHOKE SKILLET

This is quick and easy enough for a weeknight, but elegant enough for company. By the way, feel free to use thighs, if you prefer. They’re smaller, so 6 should be about right.

3 tablespoons (45 g) butter, divided

4 boneless, skinless chicken breasts

1 can (14 ounces, or 390 g) of quartered artichoke hearts, drained

1/2 of a red bell pepper, cut into strips

1 medium onion, sliced

1 clove of garlic, crushed

1/4 cup (60 ml) dry white wine

1 teaspoon dried thyme or 1 tablespoon (3 g) fresh thyme leaves

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