INGREDIENTS:
- 4 (6 ounce) lean veal chops (3/4 inch thick)
- 1 teaspoon cracked black pepper
- Cooking spray
- 1/3 cup sliced green pepper
- 3/4 cup sliced sweet orange, red, and yellow pepper
- 1/3 cup canned fat-free, reduced-sodium chicken broth
- 1/4 teaspoon dried whole thyme
- 2 cloves garlic, minced
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 2 tablespoons chopped fresh parsley
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DIRECTIONS:
- Trim fat from veal chops. Rub cracked pepper over chops.
- Coat a large ovenproof nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chops, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet; set aside. Wipe drippings from skillet with a paper towel.
- Place green pepper and next 4 ingredients in skillet. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in artichoke hearts. Return chops to skillet, spooning artichoke mixture over veal chops. Cover and bake at 350 degrees for 25 minutes or until veal is tender.
- Sprinkle with chopped parsley, and serve immediately.
Per Serving:
Calories 177 Fat 4.5g (sat 1.3g) Protein 25.3g Carbohydrate 8.9g Fiber 1.5g Cholesterol 91mg Sodium 285mg Exchanges: 2 Vegetable, 3 Very Lean Meat
© 2002 by Oxmoor House, Inc. Reprinted with permission of Oxmoor House®, Inc. All rights reserved.
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