Sautéed Chicken with Sun-Dried Tomatoes & Artichokes
Sautéed Chicken with Sun-Dried Tomatoes & Artichokes – If you love sun-dried tomatoes and artichokes, then this is a delish dish to serve as the main course for a party-pleasing meal or even for your own tummy at dinner.
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Sautéed Chicken with Sun-Dried Tomatoes & Artichokes Recipe:
Simple ingredients come together to create this flavorful home-cooked dinner meal. Chicken, sun-dried tomatoes, artichokes, white wine; what’s not to love! This recipe can be used as a main meal that will impress your guests or made for your family to have a fantastic dinner.
What kind of Artichokes do I need for this dish?
Store-bought; canned quartered Artichoke hearts that are not marinated is what you want to purchase for this dish. I prefer the Cento brand, but please use whatever brand you can find in your supermarket. Unmarinated artichoke hearts work best for this dish so you can control the end flavor result. Marinated artichoke hearts usually contain vinegar, and that flavor profile will throw this dish off,
What kind of Sun-Dried Tomatoes do I need for this dish?
Marinated Sun-Dried Tomatoes in a jar is what you are going to want to purchase for this dish. The flavors from the marinated sun-dried tomatoes will add extra flavor to this dish; kicking it up a notch. If you purchase un-marinated sun-dried tomatoes, you will need to marinate them yourself to bring out their flavor. Future recipe will be coming to The Short Cook.
What cut of Chicken do I need for this dish?
Chicken Breast is the cut of chicken needed for this dish. As a tip, I will slightly freeze mine, so that I can slice it thinly a little easier. Additionally, you can also purchase the thinly sliced chicken breast, so the slicing is already done for you.
Can I use Jarred Garlic?
Short and to the point, NO.
Can I use Dried Parsley?
No. This recipe needs the fresh parsley as the finisher.
Can I use Chicken Broth instead of Chicken Stock?
If your supermarket does not have chicken stock, you can substitute it with chicken broth. The overall finished sauce will be a little looser and more liquid. But that won’t ruin the dish.
Is there a Specific Type of White Wine I should use?
Whatever type of white wine you enjoy drinking. My Nonno used to make his own white wine, so if that’s what was in the house, that’s what we used.
Storing your left over Sautéed Chicken with Sun-Dried Tomatoes & Artichokes:
If by some miracle you have left-overs, simply place them in an air tight container and place it in the refrigerator.
Ingredients for Sautéed Chicken with Sun-Dried Tomatoes & Artichokes:
This is everything you will need to make this yummy dish. Chicken breast, sun-dried tomatoes, artichoke hearts, flour, salt, pepper, red crushed pepper, dried oregano, white wine, chicken stock, garlic, and Italian parsley.
Can I Omit the Pepper?
YES! If spice is not your cup of tea, the recipe will still work without the pepper.
Watch Sautéed Chicken with Sun-Dried Tomatoes & Artichokes Being Made:
How to Make Sautéed Chicken with Sun-Dried Tomatoes & Artichokes:
- Drain your cans of artichoke hearts in a strainer and set aside
- Slice your marinated sun-dried tomatoes into strips and set aside.
- Slice your chicken breast into thin sections.
- Make the flour, salt, pepper mixture and dredge each piece of chicken through it.
- In a large frying pan, add olive oil and once it’s heated sauté your chicken breast until each piece is cooked. When cooked, remove the pan and set aside.
- In the same frying pan, add a small amount more of olive oil, the sun-dried tomatoes, the artichokes, red crushed pepper, dried oregano, salt, pepper, garlic and sautee.
- Then add white wine and allow the wine to reduce. Make sure to loosen up any brown bits that are on the bottom of the pan.
- Once the white wine has reduced, add the chicken stock and let reduce.
- Once the chicken stock has reduced, place your cooked chicken breast in the pan to quickly heat up the cooked chicken.
- Plate and serve with a sprinkling of fresh chopped parsley on top.
Sautéed Chicken with Sun-Dried Tomatoes & Artichokes
Equipment
- Very Large Frying Pan (If you do not have a large frying pan, you can make this in 2 frying pans by just splitting up the total recipe.)
Ingredients
- 2 cups Marinated Sun-Dried Tomatoes, drained and sliced into strips
- 2 Fourteen Oz cans of Quartered Artichoke Hearts (un-marinated) Drained in a strainer.
- 4 Chicken Breasts – Sliced thin and pounded out.
- 1/2 cup extra virgin olive oil for sautéing the chicken breast
- 1 bunch of Italian parsley washed, dried, and finely chopped
Chicken Dredge
- 2.5 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Sauce Ingredients
- 1/4 cup extra virgin olive oil for making the sauce
- 3 cloves garlic -peeled and put through a garlic press
- 1 teaspoon red crushed pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- 1/2 cup white wine
- 1/2 cup chicken stock
Instructions
- Slice your sun-dried tomatoes into strips and set a side.
- Drain your canned artichoke hearts into a strainer and set a side.
- Thinly slice your chicken breasts.
- Using a ziplock bag to cover each chicken breast, pound out each breast with a meat tenderizer.
- On a flat dish, combine your flour, salt and black pepper. Mix it together and then coat each piece of chicken in the flour mixture.
- In a very large pan, add the 1/2 cup of olive oil to fully coat the bottom of the frying pan.
- Let the olive oil heat up on medium heat.
- **Now would also be a good time to tin foil around your cook top to make oil splatter cleaning easier later.**
- Once the olive oil has heated up, place 3 to 4 pieces of chicken in the pan and sauté until browned and cooked through on each side. Once the chicken is cooked through pull from the pan and set aside.
- Once all the chicken breast has been cooked, add the 1/4 cup of olive oil to the same pan the chicken was cooked in, add the sun-dried tomatoes, artichokes hearts, pressed garlic and stir.
- Then to the pan, add the red crushed pepper, oregano, salt, and black pepper. Stir and let cook for about 1 minute.
- Then add the white wine to the pan. Stir and get any little bits that are stuck to the bottom or side of the pan up. Let the white wine reduce a bit.
- Once the white wine has reduced, add the chicken stock and stir. Cook and let the chicken stock reduce by 1/3.
- Once the chicken stock has reduced, slide the cooked chicken breast back into the pan and let it cook with the sauce for about 2 minutes to marry the chicken with the sauce, thicken the sauce a little more, and too allow the chicken to warm up again.
- Plate by placing a few pieces of chicken breast on a plate, along with some of the sun-dried tomatoes and artichoke hearts. Scoop a spoonful of sauce and drizzle over the top. Then sprinkle a bit of chopped parsley on top and serve.
