Creamy Artichoke Chicken
Grilled chicken in a creamy artichoke sauce.
Ingredients
- 1 tbsp Olive Oil
- 4 Chicken Breasts
- 1 Onion chopped
- 1 Red Pepper chopped
- 4 Garlic Cloves chopped
- 2 C Chicken Broth
- 2 C Heavy Whipping Cream
- 1 1/2 C Parmesan Cheese
- 2 14 oz Cans Quartered Artichokes
- 3 tbsp Lemon Juice
- 4 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1 tbsp Dried Parsley
- Salt and Pepper to taste
Instructions
- Drain and rinse the 28 oz of quartered artichoke.
- Make the artichoke marinade. In a bowl mix together the lemon juice, 4 Tbs olive oil, and oregano. Add in the artichoke and gently, but thoroughly, mix it together. Set it aside for now.
- Chop the onion, garlic and red pepper to get them ready, then set them aside for now.
- Prep your chicken. Defrost it, trim the fat and cut any thick chicken breasts in half.
- Cook your chicken. You can either put 1-2 Tbs of oil in a pan and pan sear the chicken. My preferred method is to grill the chicken using our indoor george foreman grill while the sauce cooks in a pan.
- Put the remaining tablespoon of oil in a large pan. Add in the onion, red pepper and garlic and saute until softened.
- Add the chicken broth and the heavy whipping cream. Stir occasionally and make sure to scrape the bottom of the pan to prevent burning. Bring the sauce to a low boil and allow it to simmer for 1 minute.
- Lower the heat to low, then slowly add in the parmesan cheese while whisking constantly. Whisk until the cheese is melted and completely mixed in.
- Add in the artichokes by gently stirring to mix them into the sauce.
- Mix in the parsley, salt and pepper.
- Submerge the chicken in the sauce and serve over rice.