Ingredients for Artichoke Chicken
- 2 tablespoons of butter
- 1 (14-ounce) can of artichoke hearts, drained and quartered
- 1 (14-ounce) can of sun-dried tomatoes, coarsely chopped
- 2 cloves of minced garlic
- 1/4 cup of sun-dried tomato juice
- 2 boneless, skinless chicken breasts (about 1.5 lbs total)
- freshly ground black pepper
- fresh parsley or basil (optional, for garnish)
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How to Make Artichoke Chicken
- Drain 1 (14-ounce) can of sun-dried tomatoes, reserving 1/4 cup of the juice, and coarsely chop the tomatoes.
- Melt 2 tablespoons of butter in a large heavy skillet over medium heat.
- Add 1 (14-ounce) can of artichoke hearts, drained and quartered, and sauté for 2 minutes.
- Add the chopped sun-dried tomatoes and 2 cloves of minced garlic.
- Cook for 1 minute, stirring constantly.
- Stir in the reserved 1/4 cup of sun-dried tomato juice.
- 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.
- Keep the sauce warm while you prepare the chicken.
- (Optional) The sauce can be made a day ahead. Reheat gently before proceeding.
- Season 2 boneless, skinless chicken breasts (about 1.5 lbs total) on both sides with freshly ground black pepper.
- Add the chicken breasts to the sauce. Reduce heat to medium-low and cover the pan.
- Cook for approximately 10-12 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Spoon the sauce generously over the chicken before serving. Garnish with fresh parsley or basil (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
14g
Fat
13g
Carbs
1g
