Chicken in Creamy Parmesan Sauce with Artichokes and Tomatoes
By America's Test KitchenPublished on June 24, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmedSalt and pepper 2 tablespoons olive oil 1 shallot, minced9 ounces frozen artichoke hearts, thawed and patted dry½ cup heavy cream ½ cup chicken broth 6 ounces cherry tomatoes, halved2 ounces Parmesan cheese, grated (1 cup)2 tablespoons minced fresh parsley
Before You Begin
Serve with bread or egg noodles.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side; transfer to plate.
- Add remaining 1 tablespoon oil and shallot to now-empty skillet and cook over medium heat until shallot is softened, about 1 minute. Add artichokes and cook until beginning to brown, 6 to 8 minutes. Add cream and broth and bring to simmer. Return chicken to skillet and cook until meat registers 160 degrees, about 10 minutes, flipping chicken halfway through cooking. Remove skillet from heat and transfer chicken to clean plate.
- Stir tomatoes, Parmesan, and parsley into sauce. Season with salt and pepper to taste. Pour sauce over chicken and serve.
Time
30 minutesYield
Serves 4Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons olive oil
1 shallot, minced
9 ounces frozen artichoke hearts, thawed and patted dry
½ cup heavy cream
½ cup chicken broth
6 ounces cherry tomatoes, halved
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons minced fresh parsley
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons olive oil
1 shallot, minced
9 ounces frozen artichoke hearts, thawed and patted dry
½ cup heavy cream
½ cup chicken broth
6 ounces cherry tomatoes, halved
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons minced fresh parsley
Ingredients
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2 tablespoons olive oil
1 shallot, minced
9 ounces frozen artichoke hearts, thawed and patted dry
½ cup heavy cream
½ cup chicken broth
6 ounces cherry tomatoes, halved
2 ounces Parmesan cheese, grated (1 cup)
2 tablespoons minced fresh parsley
Why This Recipe Works
Sweet-tart cherry tomatoes and fresh parsley bring a burst of color and flavor to this hearty dish.
Before You Begin
Serve with bread or egg noodles.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side; transfer to plate.
- Add remaining 1 tablespoon oil and shallot to now-empty skillet and cook over medium heat until shallot is softened, about 1 minute. Add artichokes and cook until beginning to brown, 6 to 8 minutes. Add cream and broth and bring to simmer. Return chicken to skillet and cook until meat registers 160 degrees, about 10 minutes, flipping chicken halfway through cooking. Remove skillet from heat and transfer chicken to clean plate.
- Stir tomatoes, Parmesan, and parsley into sauce. Season with salt and pepper to taste. Pour sauce over chicken and serve.
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