What you'll need
1.5 pounds
Boneless Skinless Chicken Breasts (thin cut)
Salt
Pepper
2 T (divided)
Unsalted Butter
2 cloves
Garlic (minced)
1/4 cup
Shallot (minced)
14 oz jar, drained
Marinated Artichoke Hearts
1 cup
White Wine
1/4 cup
Heavy Cream
2 teaspoons
Lemon Juice
Prepare your ingredients before you begin.
1
Season chicken with salt & pepper. Melt butter in a large skillet. Cook chicken 3-4 min per side until no longer pink in center. Remove to a plate.
2
Wipe out the pan. Melt butter and add garlic, shallot & artichokes. Cook 3-4 minutes to soften.
3
Pour in the wine, bring to boil and reduce by half. Stir in cream and 1 tsp lemon juice. Taste and adjust as preferred.
4
Return chicken and accumulated juices to the pan. Coat with sauce and warm through.
5
Garnish as desired. Full recipe with more detailed instructions is linked below.
6
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