Garlic Chicken with Artichokes & Sun-dried Tomatoes

By á-172

This chicken pairs well with polenta.

Ingredients

• 1 1/4 lbs boneless chicken breasts
• salt and ground pepper to taste
• 1 tsp olive or vegetable oil
• 1 cup chicken broth
• 3 cloves garlic, crushed in garlic press
• 1 TBS Dijon-style mustard
• 1/2 tsp dried thyme
• 1 can (14 oz) artichoke hearts, drained & halved
• 1/3 cup dried sun-dried tomatoes, coarsely chopped

Details

Servings 4

Preparation

Step 1

Season chicken with salt and pepper. In large nonstick skillet, heat oil over medium high heat and brown chicken 6 minutes, turning once. Meanwhile, in medium bowl, whisk together broth, garlic, mustard and thyme until blended. Add artichoke hearts, sun-dried tomatoes and broth mixture to skillet. Make sure all sun-dried tomatoes are immersed in broth. Bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until chicken is cooked through. Remove chicken to serving platter. Boil sauce 2 minutes and then pour sauce and vegetables over chicken.