Artichoke Chicken Recipe

Ingredients for Artichoke Chicken

• 2 tablespoons butter
• Artichoke Heart
• 1 (14-ounce) can sun-dried tomatoes
• 2 cloves garlic, minced
• Tomato Juice
• Skinless Chicken Breasts

How to Make Artichoke Chicken

1. Drain 1 (14-ounce) can of sun-dried tomatoes, reserving 1/4 cup of the juice, and coarsely chop the tomatoes.
2. Melt 2 tablespoons of butter in a large heavy skillet over medium heat.
3. Add 1 (14-ounce) can of artichoke hearts, drained and quartered, and sauté for 2 minutes.
4. Add the chopped sun-dried tomatoes and 2 cloves of minced garlic.
5. Cook for 1 minute, stirring constantly.
6. Stir in the reserved 1/4 cup of sun-dried tomato juice.
7. Increase the heat to medium-high and bring to a boil. Reduce heat to low and simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.
8. Keep the sauce warm while you prepare the chicken.
9. (Optional) The sauce can be made a day ahead. Reheat gently before proceeding.
10. Season 2 boneless, skinless chicken breasts (about 1.5 lbs total) on both sides with freshly ground black pepper.
11. Add the chicken breasts to the sauce. Reduce heat to medium-low and cover the pan.
12. Cook for approximately 10-12 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
13. Spoon the sauce generously over the chicken before serving. Garnish with fresh parsley or basil (optional).