Chicken with Artichokes and Sun-Dried Tomatoes

6 May

Chicken with artichokes and sun-dried tomatoesThis comes from Cooking Light magazine. The recipe says it serves two, but I made it with large chicken breasts and it was ample for four. I served it with spaghetti. You could use fettucine or another long pasta, rice, couscous or barley — anything that will sop up the tasty sauce.


2 boneless skinless chicken breast halves.
¼ tsp. coarse salt (not needed if using kosher chicken)
1 Tbs. olive oil
1 garlic clove, minced
¾ cup chicken broth
¼ cup slivered sun-dried tomatoes (not oil-packed)
¼ tsp. dried oregano
1 cup canned artichoke hearts, drained and quartered|
2 Tbs. chopped fresh parsley


Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat and cook chicken 8 to 10 minutes or until no longer pink in the center, turning once (if your chicken breasts are large, it will take longer than this). Remove chicken to a serving plate and cover loosely with foil.

Add garlic to skillet and cook over medium-high heat 30 seconds until fragrant. Add broth, sun-dried tomatoes and oregano, and simmer about 3 minutes until tomatoes are softened and broth has been reduced by half. (The recipe says three minutes; it might take a little longer to reduce the liquid.)

Stir in the artichokes and cook for a minute more. Spoon the vegetables and sauce over the chicken, and sprinkle with parsley.

Serves two to four


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