Artichoke and Sun-dried Tomato Chicken

recipe
This recipe is quick and easy and packed with flavor. You'll love the combination of colors from the artichoke and sun-dried tomato mixed in with the chicken.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Total: 30 Minutes

Ingredients

2 tablespoons olive oil
4 boned skinned chicken breast halves (8 oz. each)
2 large shallots, minced
3 garlic cloves, minced
1/2 cup reduced-sodium chicken stock
8 ounces marinated artichoke hearts, halved
1/4 cup sliced oil-marinated sun-dried tomatoes
About 1/2 tsp. salt
About 1/4 tsp. freshly ground black pepper
1/4 cup sliced basil
1/4 cup freshly and finely shredded parmesan

Preparation

1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

2. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

3. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.

4. Season artichoke heart-sun-dried tomato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with sliced basil and parmesan.

Note:

February 2008
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