Chicken with Sun-Dried Tomato Cream Sauce and Artichokes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chicken
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, artichokes, 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!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chicken-sun-dried-tomato-cream-sauce-artichokes/