• 1 Tbs. plus 1 tsp. olive oil
• 3 lbs. skinless chicken pieces
• 1 onion, coarsely chopped
• 2 carrots, diced
• 2 large potatoes, peeled and sliced
• 1 clove garlic, crushed
• 1/3 cup dry white wine or chicken stock
• 9 ounces frozen artichoke hearts
• 2 Tbs. sun dry tomatoes, minced
• 2 tsp. lemon zest
• 1/4 cup lemon juice
• 1 tsp. mint, or 1 Tbs. fresh, chopped

Preheat oven to 375°F. Heat oil in a heavy ovenproof skillet over high heat. Sear chicken 2 minutes per side until browned. Transfer to a platter and set aside. Sauté onion and carrots in same skillet over medium high heat 4-5 minutes, stirring frequently, or until onion is softened. Add potatoes and garlic and sauté 5 minutes. Stir in remaining ingredients, salt and pepper to taste and any juices accumulated from chicken. Bring to a simmer, stirring with a wooden spoon to deglaze. Arrange chicken over vegetables. Cover skillet and bake 20 minutes. Remove cover, reduce heat to 350°F and bake another 15-20 minutes or until chicken is cooked throughout.

Per serving: calories 703, fat 9.4g, 12% calories from fat, cholesterol 197mg, protein 86.2g, carbohydrates 63.5g, fiber 9.6g, sugar 8.8g, sodium 332mg, diet points 13.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.8, Fruit: 0.1, Bread: 2.8, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 10.2

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The recommended wines are: Sauvignon Blanc, Pinot Noir, or White Zinfandel.