Jane's Favorite Tested Recipes
06/10/2007
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Jane's Favorite Tested Recipes
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Chicken Breasts with Artichoke-Pepper Sauce
| 1 (6 ounce) jar marinated artichoke hearts, drained and reserved |
| ½ cup roasted red bell peppers, drained and coarsely chopped |
| 4 skinned and boned chicken breasts |
| Salt or seasoned salt |
| 6 garlic cloves, minced |
| ½ cup dry white wine |
| 1 teaspoon paprika |
| ¼ teaspoon cayenne pepper (ground red pepper) |
Drain artichoke hearts, reserving the marinade. Finely chop the artichoke hearts and toss with the roasted red peppers; set aside.
Sprinkle the chicken breasts evenly with salt OR seasoned salt.
Heat 2 tablespoons reserved artichoke marinade in a large nonstick skillet over medium heat; add breasts and cook 2-3 minutes per side or until golden. Remove and keep warm.
Add garlic to the skillet (I had to add a small amount of reserved marinade) and sauté for 30 seconds. Stir in remaining marinade, roasted pepper mixture, wine, paprika, and red pepper, stirring to loosen browned particles from bottom of skillet. Return chicken to skillet; cover and cook 10 minutes or until chicken is done.
NOTE: This is in the May 2005 Southern Living. It was very easy to do and it is easy to have all ingredients on hand. I only used two breasts for us but made the entire recipe as shown. The recipe called for salt but I used seasoned salt. I only did four garlic cloves, tho, as they were large. I buy Chardonnay in small four packs and use that for cooking, so that is the wine which I used. I had some mixed vegetable sauté left over, so that and a salad is how I served this. The flavors of the mixed vegetables (which are cooked in red wine and zesty Italian) went very well with the chicken recipe. The mixed vegetable sauté is elsewhere on the web site.