Italian Chicken with Artichokes, Asparagus, Sun-Dried Tomatoes, and White Wine Cream Sauce
I came up with this dish at work a few days ago. It’s delicious, rich, and easy to make
Ingredients:
8 ounces of skinless, boneless chicken breasts
4 ounces canned artichokes, drained
1 bunch of trimmed asparagus
8 halves of sun-dried tomatoes
¼ cup toasted pine nuts
¼ cup fresh parmesan cheese
¼ cup chopped Italian parsley
¼ cup chopped fresh basil
¼ cup white wine
1/2 cup heavy cream
2 tablespoons unsalted butter
Flour for dredging
Salt and pepper
Directions:
Cut the chicken breasts in half, the place them on a cutting board. Place a sheet of plastic wrap over the chicken; then pound it with a mallet, or the back of a small sauté pan until tender. Season the chicken breasts with salt and pepper.
Place a sauté pan on medium-high heat. Once the sauté pan has become hot, add the 2 tablespoons of butter. Dredge the chicken in the flour; add to the sauté pan cooking the chicken until it is brown on both sides, and completely cooked. Place the chicken on a serving platter.
In the same pan, add the artichoke hearts, asparagus, and sun-dried tomatoes. Cook these vegetables for 2 minutes until they become slightly brown. De-glaze the pan with the white wine, and reduce by half. Slowly add the cream, then the toasted pine nuts. Add the parmesan cheese, and cook until the mixture becomes thick. Add the Italian parsley, basil, and adjust seasoning with salt and pepper.
This dish may be served over cooked pasta.
Place the sauce over the chicken and enjoy!
Happy Cooking!
Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
Chuck Kerber, Corporate Executive Chef, Site Author
I love the photo montage you have on your banner now-looks fabulous! You are doing so well and I am so proud of you and happy at the same time.
I really love the look of this dish and will try it some time. I will also share it with my friends & followers, which are now 600+.
Polly Motzko
Cooking Up A Storm All Over The World
Hey Chef Chuck-I just put up several new posts on my blog and would love you to add your two cents or 3 on there! (Actually when you speak,, you are in the big money!)
I am wanting to hear about what you cooked/baked that got either a SMILE or a HUG…..
Share it at:
http://cookingupastorminca.nin.....ately-that
Thanks Polly!
Chef Chuck, I am sure this dish is delicious and I love easy to make dishes! Happy New Year.
Hi. I’m REALLY anxious to try this recipe. However, I don’t see where you mention how much or what kind of cream to add. Hope you can reply soon as I would like to make this tonight!
Fixed!