Chicken with Sun-Dried Tomato Cream Sauce and Artichokes
Author: My Dragonfly Cafe
Recipe type: Main
Cuisine: Chicken
Serves: 5 servings
- 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
- Pat dry both sides of chicken breasts.
- Season with salt and pepper.
- Preheat stainless steel skillet to medium high heat. When a drop of water bounces across the pan, it is ready for the butter.
- Melt 2 T. of butter in pan and sear both sides of chicken until it obtains a golden color.
- Place chicken aside in a dish while preparing next step.
- Melt the additional tablespoon of butter in skillet.
- Lower temperature and sauté crushed red pepper flakes and garlic in butter until aromatic, 1-2 minutes.
- Add in chicken broth, cream, tomatoes, artichokes, parmesan cheese, and dried herbs.
- Bring to a boil and simmer for about 3-5 minutes until thickened.
- Place chicken back in skillet and place in 400 degree oven for 25-30 minutes.
- Remove and garnish with basil chiffonade .
- Enjoy!
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/chicken-sun-dried-tomato-cream-sauce-artichokes/
3.5.3218