Creatively Transforming Food

Chicken with Sun-Dried Tomato Cream Sauce and Artichokes

Chicken sundried tomamtoes

 

Chicken with Sun-Dried Tomato Cream Sauce and Artichokes    Can you taste it yet? The aroma speaks for itself. I came across Chicken with Sun-Dried Tomato Cream Sauce on Pinterest last winter. Damn Delicious’ recipe was an amazingly rich and sensual treat to the palate. I altered the recipe to use chicken breasts with artichokes. It did not disappoint me! This is impressive to serve and your effort is minimal. I think this would be awesome t0 serve over fresh fettuccini. There’s plenty of sauce to go around.

My niece Sarah recently married Sam and I offered to host their rehearsal dinner at my house for about 23 people as my wedding present to them. This was perfect to prepare for a crowd. A large chafing dish I acquired made this possible. I’ve never used one however; it was really quite effortless. Other family members were essential to pulling this off for the 6 o’clock arrival of the wedding party guests. My sister-in-law Barb, my nephew Damian and my step-son  were the masters of prepping the chicken for this recipe. It was easy to calculate the amount needed for a group this size, including the prep staff.

The ingredients are uncomplicated and simple.

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Dry both sides of the chicken. DSCN7681

 

According to Julia Child, meat won’t brown unless it’s dry. It must be true! Look at how beautifully golden they turned out!

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Sauté the crushed red pepper flakes and garlic.

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Pour the liquid ingredients along with the rest of the ingredients. Boil, simmer until thickened.

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DSCN7693Add artichokes and chicken to skillet and place in oven.

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Chicken with Sun-Dried Tomato Cream Sauce and Artichokes

Rating 

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Serves: 5 servings

Ingredients
  • 1.5 pounds chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 3 T. butter, divided
  • 1½ t. minced garlic
  • ¼ t. crushed red pepper flakes
  • 1 c. low-sodium chicken broth
  • ½ c. heavy cream
  • ½ c. julienned sun-dried tomatoes in olive oil, drained
  • ⅓ c. Parmesan cheese
  • ¼ t. dried thyme
  • ¼ t. dried basil
  • ¼ t. dried oregano
  • 12 oz. Artichokes, quartered and marinated, drained
  • Basil Chiffonade for garnish
Instructions
  1. Pat dry both sides of chicken breasts.
  2. Season with salt and pepper.
  3. Preheat stainless steel skillet to medium high heat. When a drop of water bounces across the pan, it is ready for the butter.
  4. Melt 2 T. of butter in pan and sear both sides of chicken until it obtains a golden color.
  5. Place chicken aside in a dish while preparing next step.
  6. Melt the additional tablespoon of butter in skillet.
  7. Lower temperature and sauté crushed red pepper flakes and garlic in butter until aromatic, 1-2 minutes.
  8. Add in chicken broth, cream, tomatoes, parmesan cheese, and dried herbs.
  9. Bring to a boil and simmer for about 3-5 minutes until thickened.
  10. Place chicken back in skillet and place in 400 degree oven for 25-30 minutes.
  11. Remove and garnish with basil chiffonade .
  12. Enjoy!