Chicken and Artichokes

2 tsp olive oil
4 (1/4 lb) skinless boneless chicken breash halves
1 cup slived shiitake mushrooms
1 small white onion, chopped
2 garlic cloves, minced
1/3 cup dry sherry
1 cup low-sodium chicken broth
1 (9oz) pkg frozen artichoke hearts, thawed

Heat 1 tsp of the oil in a nonstick skillet, then add the chicken. Saute until browned, about 4 minutes on each side. Transfer to a plate. Add the mushrooms and saute until softened, about 2 mintes. Transfer to the plate with the chicken. To the skillet, add the remaining tsp of oil and saute the onion and garlic until the onion begins to brown. Add the sherry and cook until it is reduced by half, about 4 mintues. Add the broth and cook until the mixture is thick enough to coat the back of a spoon, 1-2 minutes.

Return the chicken and mushrooms to the pan and add the artichoks. Simmer until the chicken is cooked through, about 5 mintes; turn the chicken at least once to coat it with the sauce.

Serves 4

Points per serving: 4

**Tip- to serve this dish family style, use one pound of chicken tenders instead of whole chicken breasts **