Chicken Baked With Morels, Artichokes And Peas
- Total Time
- 50 minutes
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Ingredients
- 1teaspoon olive oil
- 2chicken breasts, on the bone, split and skinned
- 1pound fresh morels, cleaned and halved or quartered, if large
- 4large fresh artichoke hearts, each cut into 8 wedges and tossed with lemon juice
- 2teaspoons kosher salt
- Freshly ground pepper to taste
- About 6 cups chicken broth, homemade or low-sodium canned
- ½cup fresh shelled peas
Nutritional analysis per serving (4 servings)
435 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 50 grams protein; 1695 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the chicken breasts and sear until browned on all sides, about 10 minutes. Place in a large, shallow baking dish. Surround with the morels and artichoke hearts. Season with the salt and pepper.
- Step 2
Pour enough chicken broth in the dish to half cover the chicken. Push the morels and artichoke hearts down into the liquid. Bake until the chicken is tender and just cooked through, about 35 minutes. Add the peas to the dish and bake for 5 minutes longer.
- Step 3
Divide the chicken among 4 plates. Remove the vegetables from the broth with a slotted spoon and place them around the chicken. Serve immediately.
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