Chicken Breasts with Artichokes and Cream and Tomatoes
6 chicken breast halves bone in about 3 1/2 lbs.
1 1/2 tsp. salt
1/2 tsp. pepper
1 sm onion finely chopped
1 cup chicken broth or stock
1 10 ounce package frozen artichokes hearts, thawed
chopped fresh basil
3 tablespoons olive oil
1 cup dry white wine
1 14 ounce can peeled italian tomatoes drained and chopped
1 1/2 cups heavy cream
Rinse chicken and pat dry,
season with salt and pepper
In a large frying pan heat olive oil over medium heat.
Add chicken and cook 3 to 4 minutes until lightly browned.
Drain oil, add onion, wine and broth or stock, cover, simmer for 25 minutes until tender
remove chicken, boil pan juice 3 to 5 min
add tomatoes and artichokes, cook 1 minute
add cream and basil simmer for 10 minutes
season and return to pan and heat together
Pairs Well With
Got this from a friend, its really good and easy to make