posted by SandyOH 04-03-100 5:11 PM
Chicken Breasts with Artichokes, Cream and Tomatoes
6 chicken breast halves
1-1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons olive oil
1 small onion, finely chopped
1 cup dry white wine
1 cup chicken stock or reduced sodium canned broth
14 ounces Italian peeled tomatoes, drained and chopped
10 ounce package frozen artichoke hearts, thawed
1-1/2 cups heavy cream
1 tablespoon chopped fresh basil or 1/2 teaspoon dried
Rinse chicken and pat dry. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In large frying pan, heat olive oil over medium-high heat. Add chicken and cook 3 to 4 minutes on each side, until lightly browned. Drain excess oil from skillet. Add onion, wine, and stock to pan. Cover and simmer for 25 minutes or until chicken is fork-tender.
Remove chicken from pan. Boil pan juices until reduced to 1/2 cup, 3 to 5 minutes.
Add tomatoes and artichokes to pan. Cook 1 minute. Add cream and basil; simmer until liquid is reduced to 2 cups, 6 to 8 minutes. Season with remaining salt and pepper. Return chicken to pan and heat together for 5 minutes.
Serves 6