What you'll need
1.5 pounds
Boneless Skinless Chicken Breasts (thin cut)
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.
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.
Wipe out the pan. Melt butter and add garlic, shallot & artichokes. Cook 3-4 minutes to soften.
Pour in the wine, bring to boil and reduce by half. Stir in cream and 1 tsp lemon juice. Taste and adjust as preferred.
Return chicken and accumulated juices to the pan. Coat with sauce and warm through.
Garnish as desired. Full recipe with more detailed instructions is linked below.
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