Chicken Artichoke Recipe
Boneless chicken breast in a delicate lemon sherry sauce with artichoke hearts and sweet red onion, served with mostaccioli con garlic or sauteed vegetables
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Ingredients
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Chicken and Sauce
Pasta or Vegetables
Method
Preparation of Chicken and Sauce
- 1
Prepare the Chicken
Season the boneless chicken breasts with salt and black pepper on both sides.
- 2
Sauté the Chicken
In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 3
- 4
Add Artichokes and Sherry
Add the artichoke hearts to the skillet, followed by the lemon juice and sherry wine. Stir to combine, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes.
- 5
Combine Chicken with Sauce
Return the chicken breasts to the skillet, spooning the sauce over them. Cook on low heat for another 5 minutes to heat through and meld flavors.
Cooking Pasta or Vegetables
- 6
Cook the Mostaccioli
In a large pot, bring salted water to a boil. Add the mostaccioli pasta and cook according to package instructions until al dente. Drain and set aside.
- 7
- 8
