Chicken with Sun-Dried Tomato Cream Sauce and Artichokes Can you taste it yet? The aroma speaks for itself. I came across Chicken with Sun-Dried Tomato Cream Sauce on Pinterest last winter. Damn Delicious’ recipe was an amazingly rich and sensual treat to the palate. I altered the recipe to use chicken breasts with artichokes. It did not disappoint me! This is impressive to serve and your effort is minimal. I think this would be awesome t0 serve over fresh fettuccini. There’s plenty of sauce to go around.
My niece Sarah recently married Sam and I offered to host their rehearsal dinner at my house for about 23 people as my wedding present to them. This was perfect to prepare for a crowd. A large chafing dish I acquired made this possible. I’ve never used one however; it was really quite effortless. Other family members were essential to pulling this off for the 6 o’clock arrival of the wedding party guests. My sister-in-law Barb, my nephew Damian and my step-son were the masters of prepping the chicken for this recipe. It was easy to calculate the amount needed for a group this size, including the prep staff.
The ingredients are uncomplicated and simple.
Dry both sides of the chicken. 
According to Julia Child, meat won’t brown unless it’s dry. It must be true! Look at how beautifully golden they turned out!
Sauté the crushed red pepper flakes and garlic.
Pour the liquid ingredients along with the rest of the ingredients. Boil, simmer until thickened.
Add artichokes and chicken to skillet and place in oven.
Rating
Prep time:
Cook time:
Total time:
Serves: 5 servings
- 1.5 pounds chicken breasts
- Kosher salt
- Freshly ground black pepper
- 3 T. butter, divided
- 1½ t. minced garlic
- ¼ t. crushed red pepper flakes
- 1 c. low-sodium chicken broth
- ½ c. heavy cream
- ½ c. julienned sun-dried tomatoes in olive oil, drained
- ⅓ c. Parmesan cheese
- ¼ t. dried thyme
- ¼ t. dried basil
- ¼ t. dried oregano
- 12 oz. Artichokes, quartered and marinated, drained
- Basil Chiffonade for garnish
- Pat dry both sides of chicken breasts.
- Season with salt and pepper.
- Preheat stainless steel skillet to medium high heat. When a drop of water bounces across the pan, it is ready for the butter.
- Melt 2 T. of butter in pan and sear both sides of chicken until it obtains a golden color.
- Place chicken aside in a dish while preparing next step.
- Melt the additional tablespoon of butter in skillet.
- Lower temperature and sauté crushed red pepper flakes and garlic in butter until aromatic, 1-2 minutes.
- Add in chicken broth, cream, tomatoes, artichokes, parmesan cheese, and dried herbs.
- Bring to a boil and simmer for about 3-5 minutes until thickened.
- Place chicken back in skillet and place in 400 degree oven for 25-30 minutes.
- Remove and garnish with basil chiffonade .
- Enjoy!
The absolute best!!!