Chicken Artichoke Ling Recipe
Chicken sauteed with artichokes and tomatoes, in a white wine sauce. Served with either our house salad
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Ingredients
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Main Ingredients
House Salad (optional)
Method
Main Dish Preparation
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 2
Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
Sauté the Garlic and Vegetables
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Then, add the artichoke hearts and cherry tomatoes, cooking for an additional 3-4 minutes until the tomatoes begin to soften.
- 4
Deglaze the Skillet
Pour in the white wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- 5
Combine Ingredients
Return the cooked chicken breasts to the skillet, allowing them to simmer in the sauce for about 5 minutes. Stir in the grated Parmesan cheese until melted and well combined.
- 6
Garnish and Serve
Sprinkle fresh parsley over the dish before serving. Serve hot.
House Salad Preparation (optional)
- 7
Prepare the Salad
In a large bowl, combine mixed greens, sliced cucumber, and cherry tomatoes.
- 8
Dress the Salad
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper. Pour over the salad and toss gently to coat.
- 9
Serve
Serve the salad alongside the Chicken Artichoke Ling.