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Creamy Baked Chicken with Artichokes and Mushrooms

Creamy Baked Chicken with Artichokes and Mushrooms

Makes 6 Servings

6 Boneless Skinless Chicken Breast (4 ounces each)

1 ½ Teaspoons Paprika

1 ½ Teaspoons Dried Thyme

½ Teaspoon Salt

½ Teaspoon Black Pepper

1 Can (14 ounces) Artichokes Packed in water, Drained

1 Tablespoon Butter

1 Package (8 ounces) Sliced Cremini Mushrooms

2 Tablespoons Almond Meal

¾ Cup Reduced-Sodium Chicken Broth

½ Cup Half and Half

  1. Preheat oven to 375 Degrees

  2. Place chicken 13x9-inch baking dish. Combine paprika , thyme, salt and pepper in small bowl;mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.

  3. Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle almond meal over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.

  4. Bake 30 minutes or until chicken is no longer pink.

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