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- 2 chicken breasts – boneless, skinless, cut in half
- 1 medium onion, halved, then sliced thinly
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tbs olive oil
- 3/4 cup (6oz, 180ml) dry white wine
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120gr) Greek or plain yogurt, or sour cream
- 1 tbs Dijon-style mustard
- 1/2 cup (2oz, 60gr) Parmesan cheese
- 2 tbs cornstarch dissolved in 3 tbs chicken broth
- 15oz (450gr) artichoke bottoms,
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 408g | |
| Calories 703 | |
| Calories from Fat 354 | 50% |
| Total Fat 39.48g | 49% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 182mg | 8% |
| Potassium 784mg | 22% |
| Total Carbs 24.79g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.21g | 3% |
| Protein 59.4g | 95% |
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