Ingredients:

• ¼ cup artichoke hearts
• 3 tsp parmesan cheese
• 3 oz skinless chicken breast
• ¼ cup chick/vegie stock
• ¼ cup couscous, cooked
• 2 tsp lemon juice
• ½ cup mushrooms
• ¼ cup onion
• 3 tsp sherry
• 2 tsp garlic
• 1 tsp oil, high oleic safflower

Spices / Flavoring
• ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp parsley

Preparation:
Prepare cous cous as directed on the package. Set aside. Season the chicken with salt and pepper. In a large frying pan, warm oil over medium heat. Add the garlic and onion and cook until tender. Add chicken and cook until lightly browned. Remove chicken to a warm serving platter.

Add mushrooms and cook until tender. Add artichokes and cook until heated through. Add chicken stock, dried parsley, sherry and lemon juice and
bring to a boil. Stir continuously until
mixture thickens slightly.
Pour over chicken, sprinkle
parmesan cheese on top and serve
over cous cous.

Enjoy!