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Sautéed Chicken Breast with Artichokes and Peppers Recipe

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This recipe for Sautéed Chicken Breast with Artichokes and Peppers is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tsp. olive oil
4 (6 oz. each)
chicken breasts, boneless & skinless
sea salt
fresh ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed
2 springs fresh thyme, leaves stripped
1 1/2 c. jarred marinated artichokes, drained & patted dry
1/2 c. jarred roasted red peppers, sliced into strips
2 Tbsp. dry vermouth
1 c. chicken broth
2 Tbsp. butter
1/4 c. parsley leaves
Directions:
Directions:
Preheat oven to 400º degrees.

Heat a large skillet over medium-high heat; add the olive oil. Pound out the chicken breast; season with salt and pepper to taste. Lay chicken in skillet and cook, turning once, until golden, about 4 minutes per side. Transfer chicken to a baking dish; bake just until firm to the touch; about 15 minutes.

Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 mins.

 

 

 

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