Ingredients

The following ingredients have 6 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)

Instruction

  • 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).