Chicken with Dried Tomatoes Cream Sauce
Ingredients
- 1 tablespoon olive oil plus more if needed
- 2 tablespoon butter, divided
- 6 boneless and skinless chicken breasts halves
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1/3 cup sun dried tomatoes, julienned *see notes
- 1 teaspoon tomato paste
- 1 cup chicken stock
- 1 (14-ounces) can artichoke hearts halves
- 1 cup heavy cream
- 1 tablespoon chopped basil or parsley for garnish (optional)
Instructions
- Pound the chicken breast to 1/2 inch thickness to allows even cooking. Season the chicken generously with salt and pepper to taste.
- In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the entire skillet.
- Add the chicken to the skillet, leaving about an inch in between each piece. Don't over crowd the skillet to allow the chicken to cook evenly and get a golden brown sear. If needed, sear the chicken in batches adding extra oil as needed.
- Cook chicken for 5 to 6 minutes per side or until golden brown and cooked through. Transfer to a plate, cover and keep warm.
- Add the remaining butter to the pan and lower the heat to medium-low. Add the garlic and cook for about a minute. Add the sundried tomatoes and tomato paste and cook stirring often for a few minutes.
- Add the chicken stock and with a wooden spoon scrape the bottom of the skillet to release the brown bits. Turn the heat to low and simmer for about 5 minutes. Add the artichoke hearts and the cream and bring to a boil.
- Decrease the heat to low and return the chicken and any collected juices to the skillet. Simmer for about 5 to 6 minutes. Adjust seasoning to taste.
- Serve garnished with chopped basil or parsley (optional).
Notes
- Marinated artichokes or artichokes packed in oil can make the sauce greasy and oily. For best results, use artichokes packed in water (or frozen ones).
- If using sun dried tomatoes in oil, drain the sun dried tomatoes very well. Too much of the oil can make the sauce greasy.
- According to the FDA, the chicken should reach an internal temperature of 165 degrees before consuming.
Nutrition
Calories: 353 kcal, Carbohydrates: 6 g, Protein: 26 g, Fat: 24 g, Saturated Fat: 12 g, Cholesterol: 137 mg, Sodium: 260 mg, Potassium: 715 mg, Sugar: 3 g, Vitamin A: 820 IU, Vitamin C: 4.7 mg, Calcium: 41 mg, Iron: 1.1 mg
