Chicken with Dried Tomatoes Cream Sauce

Name: Chicken with Dried Tomatoes Cream Sauce
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil plus more if needed; 2 tablespoon butter, divided; 6 boneless and skinless chicken breasts halves; salt and pepper to taste; 3 garlic cloves, minced; 1/3 cup sun dried tomatoes, julienned *see notes; 1 teaspoon tomato paste; 1 cup chicken stock; 1 (14-ounces) can artichoke hearts halves; 1 cup heavy cream; 1 tablespoon chopped basil or parsley for garnish (optional)

User Reviews

4.9

48 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
27 mins
Servings
6 servings
Calories
353 kcal
Course
Main Course, Dinner
Cuisine
American

Chicken with Dried Tomatoes Cream Sauce

Harvey Gutierrez

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Chicken with Sun Dried Tomatoes cream sauce is made with pan seared golden brown chicken breast smothered in a rich sun-dried tomato cream sauce with artichoke hearts.

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Ingredients

Servings

1 tablespoon olive oil plus more if needed
2 tablespoon butter, divided
6 boneless and skinless chicken breasts halves
salt and pepper to taste
3 garlic cloves, minced
1/3 cup sun dried tomatoes, julienned *see notes
1 teaspoon tomato paste
1 cup chicken stock
1 (14-ounces) can artichoke hearts halves
1 cup heavy cream
1 tablespoon chopped basil or parsley for garnish (optional)

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Instructions

Pound the chicken breast to 1/2 inch thickness to allows even cooking. Season the chicken generously with salt and pepper to taste.
In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the entire skillet.
Add the chicken to the skillet, leaving about an inch in between each piece. Don't over crowd the skillet to allow the chicken to cook evenly and get a golden brown sear. If needed, sear the chicken in batches adding extra oil as needed.
Cook chicken for 5 to 6 minutes per side or until golden brown and cooked through. Transfer to a plate, cover and keep warm.
Add the remaining butter to the pan and lower the heat to medium-low. Add the garlic and cook for about a minute. Add the sundried tomatoes and tomato paste and cook stirring often for a few minutes.
Add the chicken stock and with a wooden spoon scrape the bottom of the skillet to release the brown bits. Turn the heat to low and simmer for about 5 minutes. Add the artichoke hearts and the cream and bring to a boil.
Decrease the heat to low and return the chicken and any collected juices to the skillet. Simmer for about 5 to 6 minutes. Adjust seasoning to taste.
Serve garnished with chopped basil or parsley (optional).

Equipments used:

Notes

Marinated artichokes or artichokes packed in oil can make the sauce greasy and oily. For best results, use artichokes packed in water (or frozen ones).
If using sun dried tomatoes in oil, drain the sun dried tomatoes very well. Too much of the oil can make the sauce greasy.
According to the FDA, the chicken should reach an internal temperature of 165 degrees before consuming.

Nutrition Information

Show Details

Calories 353kcal (18%) Carbohydrates 6g (2%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 12g (60%) Cholesterol 137mg (46%) Sodium 260mg (11%) Potassium 715mg (20%) Sugar 3g (6%) Vitamin A 820IU (16%) Vitamin C 4.7mg (5%) Calcium 41mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 353 kcal

% Daily Value*

Calories	353kcal	18%
Carbohydrates	6g	2%
Protein	26g	52%
Fat	24g	37%
Saturated Fat	12g	60%
Cholesterol	137mg	46%
Sodium	260mg	11%
Potassium	715mg	15%
Sugar	3g	6%
Vitamin A	820IU	16%
Vitamin C	4.7mg	5%
Calcium	41mg	4%
Iron	1.1mg	6%