Chicken with sundried tomatoes and artichoke hearts

Ever have cravings for something, creamy and hearty even in the summer?!?

Creamy Chicken with sundried tomatoes and Artichoke hearts

This is one of those meals, creamy parmesean sauce with sundried tomatoes, sauteed mushrooms and artichoke hearts...Yumm!!!!
I don't have a recipe for this, I'm sure there was one long ago and many changes ago but here is how I make it. 
Cook Noodles of your choice in a separate pot!  Remember to always salt the water.  Flavor each layer of your food!
1)  Melt a half stick of butter in a large skillet.  Add 2 cloves of minced garlic and 8 ounces of sliced mushrooms.  Saute.  Add 1/2 a jar of marinated artichoke hearts and 1/2 a package of sundried tomatoes, sliced.  Mix well.  Remove from pan and set aside. 
2) Add 2 tbsp. of olive oil to the pan and heat til ripples appear.  While warming,  Put salt, pepper and galic powder on  3 whole boneless, skinless chicken breasts and slice (across the grain) .  Add to pan when the ripples appear.  Gently cook until no longer pink in the middle about 6 minutes.  Remove from skillet and set aside. 
3)  Melt the other half of the stick of butter in the skillet, mix in 1 cup of heavy cream and 1 cup of milk ( whole for creamier, skim for a thinner sauce).  Gently warm.  Add 1 cup of grated parmesean cheese and mix til melted.  Add salt, pepper, parsley and garlic to taste. 
4)  Return the vegetables to the pan and reheat.  Add the chicken. 
Once everything has warmed and melded together, pour over drained noodles in the second pot. 

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