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Chicken Breasts With Artichokes Cream And Tomatoes

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  Chicken breast halves 6 (Bone In, About 3 1/2 Pounds)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 3 Tablespoon
  Onion 1 Small, finely chopped
  Dry white wine 1 Cup (16 tbs)
  Chicken stock/Reduced-sodium canned broth 1 Cup (16 tbs)
  Canned italian tomatoes 14 Ounce, drained and chopped (1 Can)
  Frozen artichoke hearts 10 Ounce, thawed (1 Package)
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Chopped fresh basil/1/2 teaspoon dried basil 1 Tablespoon

1. Rinse chicken and pat dry. Season with 3/8 teaspoon salt and 1/4 teaspoon pepper. In a large frying pan, heat olive oil over medium-high heat. Add chicken and cook 3 to 4 minutes on each side, until lightly browned. Drain excess oil from skillet. Add onion, wine, and stock to pan. Cover and simmer for 25 minutes, or until chicken is fork tender.
2. Remove chicken from pan. Boil pan juices until reduced to 1/2 cup, 3 to 5 minutes. Add tomatoes and artichokes to pan. Cook 1 minute. Add cream and basil; simmer until liquid is reduced to 2 cups, 6 to 8 minutes. Season with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Return chicken to pan and heat together for 5 minutes.

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