Why is the whole internet obsessed with this recipe? I figured I'd give it a try and see if the hype was worth it... I skipped the sundried tomatoes since I'm not a fan of them and went with marinated artichoke hearts... and I made the recipe a little lighter by replacing the 35% cream with 15%.
Portions : 2 to 4
Preparation time : 10 minutes
Cooking time : 20 minutes
Ingredients :
- 3 tbsp extra virgin olive oil, divided
- 4 boneless, skinless chicken breasts (8 oz. each)
- Kosher salt Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp crushed red pepper flakes
- 3/4 cup chicken broth
- 1/2 cup artichoke hearts marinated in oil
- 1/2 cup of 15 or 35% cream
- 1/4 cup finely grated Parmesan cheese
- Fresh basil and dill, to serve
Steps:
- Season the chicken with salt and pepper, then coat in flour and shake off any excess. In a large skillet, heat the olive oil and melt the butter over medium heat. Cook the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer to a plate, cover and set aside.
- In the same pan, sauté the garlic for a minute or until fragrant. Add the chicken broth and deglaze the pan by scraping up any browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium-low, add the cream and Parmesan to the pan. Cook for a few more minutes, then add the chili flakes and thyme.
- Season with salt and pepper to taste, add the artichokes. Stir to add the chicken pieces…cook for a few more minutes so the chicken is well incorporated into the sauce.