Total time: 20 minutes

4 boneless, skinless chicken breast, seasoned with salt and pepper

1/4 cup all-purpose flour

2 Tbsp. extra-virgin olive oil

1 box frozen artichoke hearts, thawed and halved

1 cup dry white wine

1/4 cup honey

2 Tbsp. white wine vinegar

2 Tbsp. unsalted butter

1/4 cup chopped fresh parsley leaves

Salt and pepper to taste

Dust chicken breast with flour. Saute in olive oil in a large nonstick skillet over medium-high heat until brown, about 3 minutes per side.

Add artichokes and saute until edges are lightly golden, 2 minutes. Whisk wine, honey, and vinegar together, than pour over chicken. Simmer 3 mintes to reduce slightly.

Stir in butter, than parsley. Season before serving.

Per chicken breast with 1/3 cup sauce: 461 calories; 15 g fat; 4g fiber

1 cup dry orzo pasta

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

Salt to taste

Chopped fresh parsley leaves

Bring a pot of salted water to a boil for the orzo.

Cook pasta according to package directions; drain. Return pasta to the pot and stir in cream and parmesan. Cook until thick, about 1 minute, than season with salt.

Garnish with parsley.

per 1/2 cup: 230 calories; 11 g fat; 1g fiber