Chicken with Tangy Artichoke and Mushroom Sauce

1 pound thinly-sliced chicken cutlets

Salt and ground black pepper

¼ cup all-purpose flour

2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 ounces mixed or button mushrooms, sliced

1 can (14 ounces) quartered artichoke hearts, drained

¼ cup dry white wine

1 cup low-sodium chicken broth

3 tablespoons lemon juice

½ cup low-fat plain Greek yogurt

½ cup chopped fresh parsley

Season both sides of the chicken cutlets with salt and pepper. Place the flour in a bowl, then dredge each cutlet through to lightly coat.

In a heavy saute pan over medium-high, heat 1 tablespoon of the oil and 1 tablespoon of the butter. When the butter has melted, add the chicken cutlets and cook until golden and crusty on both sides and just cooked through, about 2 to 3 minutes per side. Transfer the cutlets to a platter and cover with foil.

Return the saute pan to the heat and add the remaining oil and butter. When the butter has melted, add the mushrooms and a pinch of salt. Cook until the mushrooms start to soften, about 3 minutes, then add the artichoke hearts. Continue cooking until the mushrooms are tender, another 5 to 6 minutes.

Add the wine, broth and lemon juice and stir to deglaze the pan, scraping up any brown bits stuck to the pan. Let the sauce bubble, stirring, for 1 to 2 minutes.

Remove the pan from the heat, then adjust seasoning. Place the yogurt in a small bowl and whisk in about ⅓ cup of the mushroom sauce. Whisk the yogurt back into the sauce in the pan. Pour the sauce over the chicken, sprinkle with parsley and serve.

Serves four.

Nutrition values per serving: 370 calories, 16 g fat (6 g saturated, 0 trans), 18 g carbohydrates, 2 g fiber, 4 g sugar, 33 g protein, 100 mg cholesterol, 630 mg sodium.

Melissa d'Arabian for The Associated Press