This stuff is SO good I could eat it every night for supper and every next day for lunch. 😍Seriously, it’s that good and pretty easy to whip up.I’m not sure how I first stumbled upon it in Guy Fieri’s recipes, but I have to have it every couple of weeks now. Guy stuffed the breasts with the artichokes and sun-dried tomatoes, but I was in a hurry the first time I made it and took a few short cuts. This dish is so amazing, I even made it for a dinner party while visiting family up north. They loved it!
Chicken with Artichokes & Sundried Tomatoes
2 Tbsp. olive oil
4 or 6 boneless, skinless chicken breasts
2 tablespoons butter
1 medium onion, chopped
2 Tbsp. jarred minced garlic
2 cans quartered artichoke hearts
1 bag Julienne smoked sun-dried tomatoes
1 cup white or red wine
1/2 cup grated Parmesan cheese
Salt & pepper, to taste
Cut chicken into bite-size pieces and brown in olive oil over medium heat. Remove from sauté pan and set aside.
In the same pan over medium heat, add more olive oil. When the oil is hot add the onions and garlic. Sauté until the garlic begins to lightly brown and the onions become translucent.
Stir in the artichokes and sun-dried tomatoes. Sauté for 3 to 5 minutes, then add salt, pepper, and add the wine. Stir in 2 tablespoons of butter, allow it to melt, then toss in the Parmesan.
Add the browned chicken back to the pan and continue to simmer for 15-20 minutes until the chicken is thoroughly cooked.