Ingredients

The following ingredients have 4 Servings
  • 1-2 Tbsp olive oil
  • 4 chicken breasts, (skin-on/bone or removed)
  • 6 cloves whole garlic (peeled)
  • 398ml can artichoke hearts (drained and cut in half)
  • 1/3 cup dry white wine
  • 1/3 cup chicken broth
  • 1/3 cup heavy whipping cream (35%) ((or a lighter cream, mixed with 1 tsp. cornstarch))
  • 5-6 in sun-dried tomatoes ( slivered (packed oil or soaked if dried))
  • 1-2 Tbsp grated Parmesan (optional)
  • Salt and pepper, to taste

Instruction

  • Preheat oven to 400° F.
  • Heat olive oil in an oven-proof skillet, over medium-high heat. Dry, then salt and pepper the chicken. Add chicken to the hot pan, skin side down and 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 pan and cook, stirring, until starting to brown. Remove pan from heat. Return chicken to the pan (skin side uand distribute the artichokes around the chicken. Transfer skillet to pre-heated oven.
  • Roast chicken and artichokes for 10 minutes or so, if boneless or 15-20 if bone-in, or until chicken is cooked through (165° when tested with an instant read thermometer). Remove pan from oven, then remove chicken to a plate. Place skillet on stove-top over medium-high heat (mind the hot handle!). Add the white wine and allow to cook off a bit, until the smell of alcohol disappears, about 1 minutes. Add the chicken broth, heavy cream, slivered sun-dried tomatoes and a bit of salt and pepper. Allow sauce to cook down until thickened. Return chicken to pan to re-heat. Serve!