Chicken with Artichokes & Sundried Tomatoes
Miss Jess is sick and not stepping foot in her kitchen to experiment with more Gluten-free until she can actually taste the results. She’ll be back next week with something I’m sure will be yummo!
In the mean time, here’s my modified version of Guy Fieri’s recipe. He stuffed the breasts with the artichokes and sundried tomatoes, but I was in a hurry the first time I made it and took a few short cuts. This dish is so amazing that it’s quickly become one of my family’s favorites and I even made it for a dinner party while visiting family up north.
- olive oil
- 1 medium onion, chopped
- 2 cans quartered artichoke hearts
- 1 cup chopped sun-dried tomatoes
- black pepper
- 2 tablespoons minced garlic
- 1 cup white or red wine
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
- 4 or 6 boneless, skinless chicken breasts
Cut chicken into bite-size pieces and brown in olive oil over medium heat. Remove from saute pan and set aside.
In the same pan over medium heat, add more olive oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add salt, pepper and the garlic. When the garlic begins to lightly brown, add the wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the parmesan.
Add the browned chicken back to the pan and continue to simmer for about 15 minutes until the chicken is thoroughly cooked. Serve and enjoy!