Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breasts cutlets*
  • 2 tablespoons olive oil, (divided)
  • ½ tablespoon butter
  • 4 cloves garlic, (minced)
  • ½ cup white wine, (or additional chicken broth)
  • 1 cup chicken broth
  • ¼ cup heavy cream
  • ⅓ cup fresh parmesan, (finely shredded)
  • 14 ounce canned artichokes, (drained and chopped)
  • ⅓ cup sun dried tomatoes (packed in oil), (chopped)
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon cornstarch
  • ¼ cup fresh basil, (chopped)

Instruction

  • Season chicken cutlets on each side with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium high heat. Once oil is hot, place half of chicken cutlets in pan. Cook for 3-4 minutes, or until golden brown. Flip and finish cooking chicken on other side for another 3-4 minutes. Use an instant read thermometer to make sure chicken has reached a temperature of 165ºF. 
  • Set aside cooked chicken on a plate. Add additional 1 tablespoon olive oil to the pan and repeat with second half of chicken. Set rest of chicken aside on plate.
  • Lower heat to medium. Add butter and garlic to sauté for 30 seconds. Slowly pour in the wine while scraping up the cooked on bits at the bottom of the pan. Using a silicone spoon works best for this. 
  • After most of the wine has cooked off, pour in chicken broth, heavy cream, parmesan, artichokes, sun dried tomatoes, salt, and pepper to the pan. Stir to combine and reduce heat to a simmer.
  • To thicken the sauce ladle about ¼ cup sauce into a small bowl. Add the cornstarch to the hot liquid and whisk to combine. Pour the cornstarch slurry back into pan. Stir while simmering for one more minute. 
  • Add the chicken back to the sauce to warm through. Before serving sprinkle on fresh basil.  
  • Did you make this recipe? Rate and leave a comment below!