15 January 2010

Artichoke Chicken

I keep the ingredients around for this easy chicken dish because it is so easy to make and cooks up fairly quickly. On the days that I have to work and Rory cooks, this is one of the ones on his list!

1 can artichoke hearts
1 can diced tomatoes
1/4 c capers
1 c red wine (optional)
2 tbsp minced garlic
fresh ground pepper
4 large chicken breasts
water

Do not drain the artichokes or tomatoes. Put into a large pot with the capers, wine, garlic, and some pepper. Bring to a boil. Add chicken and enough water so chicken is submerged. Turn heat to low-medium and simmer until chicken is cooked through (time varies depending on size of chicken breasts). Remove chicken from pot. Bring the liquid to a boil and reduce it until it is a nice chunky sauce.

Serve chicken with a generous amount of the artichoke sauce.

Sometimes I'll add sour cream, cream, or cream cheese to the liquid for a richer sauce.

3 comments:

  1. April, when you cook this dish do you throw in the breasts whole or do you cut the chicken up? I attempted to make this dish and it tasted pretty good, but I slightly overcooked the chicken. I started with the breast whole, but ended up cutting them up because they were a bit thick and I was not sure how well they would cook all the way through.

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  2. I've used both large and thin chicken breasts and usually don't have any problems. Did you add enough water or liquid so the chicken was submerged the whole time?

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  3. I did try to submerge the chicken, but probably could have used a little bit more water. I will try that next time. Thanks!

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