Chicken, Artichokes and Sun-Dried Tomatoes
Description
This dish is gorgeous to look at but even better to eat. The combination of flavors makes it mouthwatering. This dish is a winner because it is simple but delicious as well.
Ingredients
1-2 T. olive oil
4 chicken breasts, skin-on, bone in or removed
6 whole cloves garlic, peeled
12-14 oz. can artichoke hearts, drained and cut in half
1/3 c. dry white wine
1/3 c. chicken broth/stock
1/3 c. whipping cream
5-6 sun-dried tomatoes (packed in oil or soaked, if dried), slivered
2 T. grated Parmesan, optional
salt and pepper, to taste
Directions
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Preheat oven to 400 degrees.
Heat olive oil in an oven-proof skillet, over medium-high heat.
Wash and pat dry the chicken; season with salt and pepper. Add chicken to the hot skillet, skin side down; cook until golden brown, 6-7 minutes. Flip chicken over and cook 3-4 minutes on the other side. Remove chicken to a plate.
Add garlic to the skillet and cook, stirring, until starting to brown. Remove garlic from heat.
Return chicken to the skillet with the skin side up; evenly distribute the artichokes around the chicken. Place the skillet in the pre-heated oven.
Roast chicken and artichokes about 10 minutes, if boneless or 15-20 if bone-in, or until chicken is cooked through and juices run clear. Remove skillet from oven; place chicken on a platter.
Using pot holders, place skillet on the stovetop over medium-high heat. Add the white wine; cook off a little, until the smell of alcohol disappears, about 1 minute. Add the chicken broth/stock, cream, sun-dried tomatoes; season with salt and pepper.
Cook sauce down until thickened. Return chicken to pan and reheat.
Serve.
4 servings.