Chicken with Artichokes and Sun Dried Tomatoes in a Cream Sauce Recipe
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 This recipe for Chicken with Artichokes and Sun Dried Tomatoes in a Cream Sauce is from 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!
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Category: |
Category: |
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Ingredients: |
Ingredients: Boneless and Skinless Chicken Breasts
Olive Oil
Unsalted Butter
Garlic Cloves
Sun Dried Tomatoes
Artichoke Hearts
Tomato Paste
Chicken Broth
Heavy Cream
Fresh Basil or Parsley
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Directions: |
Directions:Season the chicken with salt and pepper.
In a skillet, heat oil and butter and pan sear the chicken.
Sear the chicken in batches if they don’t fit comfortably in the skillet. Add oil as needed.
When the chicken is golden brown and cooked through, remove the chicken from the skillet.
Add butter to the skillet and quickly saute the garlic. Add the sundried tomatoes and tomato paste.
Add the chicken stock and deglaze the pan. Use a wooden spoon to scrape the bottom of the skillet to remove the brown bits stuck at the bottom.
Simmer for a few minutes. Add the artichoke hearts and cream and bring to a boil.
Reduce the heat to low and return the chicken to the skillet with any collected juices. Simmer for about 5 minutes. The sauce will get a bit thick.
Season to taste, garnish with fresh basil or parsley and serve! |
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Personal
Notes: |
Personal
Notes: The key to perfect pan seared chicken is to keep the chicken pieces at about the same thickness so they cook evenly. You can do this by pounding the chicken with a mallet (about 1/2-inch thick) or by cutting the chicken breasts in half lengthwise. If you don’t have a mallet, a rolling pin or even a wine bottle can do the trick!
With paper towels, pat the chicken dry. This helps to get a nice golden sear.
Use oil (extra virgin olive oil is my preferred oil) or a combination of oil and butter. Don’t use just butter! The butter will get brown before the chicken is nicely seared.
Do not overcrowd the skillet. Give the chicken pieces some room.
Sear the chicken on one side until golden and then flip the chicken and sear the other side. Don’t keep moving or flipping the chicken!
If you want to flip or move the chicken and the chicken is sticking to the pan, don’t force it. It means the chicken is not ready to be flipped yet.
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