In a large Dutch oven, heat olive oil. Dredge chicken in seasoned flour and brown over medium high heat. Add artichoke hearts, crushed tomatoes, garlic, herbs, pepper and mushrooms. Remove from heat. Cover and bake at 350° for one hour. Serve over pasta or rice.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 151.6mg||5 %|
|Potassium 592.3mg||16 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8.5g|
|Protein 3.4g||5 %|
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Calories per serving: 69
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