Chicken with Artichokes and Sundried Tomatoes Cream Sauce

• Gluten free

• Meat

  • 6 Chicken breasts, boneless and skinless halves

• Produce

  • 1 (14-ounce canned artichoke hearts, canned
  • 1 tbsp Basil
  • 3 Garlic cloves
  • 1/3 cup Sundried tomatoes

• Canned Goods

  • 1 cup Chicken stock, homemade
  • 1 tsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 cup Heavy cream

Found on lemonblossoms.com

Description

Directions

• Season the chicken with salt and pepper to taste. In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken to the skillet and sauté, turning as necessary for about 10 to 12 minutes 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 sauté for about a minute, add the artichoke hearts, sundried tomatoes, tomato paste and sauté 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 cream, increase the heat to medium-high and bring to a boil. Decrease the heat to low and simmer for about 5 minutes.
• Return the chicken to the skillet and simmer for a few minutes. Adjust seasoning.
• Serve and garnish with chopped basil (optional)