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.
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.