Chicken with Artichoke Cream Sauce
- SERVES
- 4
- COOK TIME
- 15 Min
Shhh-it's the marinade from the jar of artichoke hearts that give this cream sauce its rich flavor.
What You'll Need
- 4 skinned and boned chicken breast halves
- 5 tablespoons all-purpose flour, divided
- 1/4 cup butter, divided
- 1 (6-ounce) jar marinated quartered artichoke hearts, undrained
- 1 cup milk
What to Do
- Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in 2 tablespoons flour. Melt 2 tablespoons butter in a large skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a serving platter; set aside, and keep warm.
- Drain artichoke hearts, reserving liquid. Set artichoke hearts and liquid aside.
- Melt remaining 2 tablespoons butter in a heavy saucepan over low heat; add remaining 3 tablespoons flour, stirring until mixture is smooth. Cook 1 minute, stirring constantly. Gradually add milk and reserved artichoke liquid; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in artichoke hearts; pour mixture over chicken. Serve with rice.
Notes
Read NextJerk-Style Chicken
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 318
- Calories from Fat 143
- Total Fat 16g 24 %
- Saturated Fat 8.8g 44 %
- Trans Fat 0.5g 0 %
- Protein 29g 59 %
- Amount Per Serving % Daily Value *
- Cholesterol 111mg 37 %
- Sodium 395mg 16 %
- Total Carbohydrates 14g 5 %
- Dietary Fiber 0.8g 3 %
- Sugars 3.7g 0 %
