Chicken & Poultry Dishes
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Chicken with Artichokes and Sun-Dried Tomato

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Ingredients

  • 4 boneless, skinless chicken breast halves (about 1 lb)
  • 3 Tbsp Mediterranean blend butter spread, divided
  • 1 clove garlic, finely chopped
  • 1- 14oz can artichoke hearts, drained and chopped
  • 2 Tbsp chopped sun-dried tomatoes
  • 1 cup fat free reduced sodium chicken broth
  • 2 Tbsp grated Parmesan cheese

Directions

  1. Season chicken, if desired, with salt and ground black pepper. Melt 2 Tbsp. Mediterranean Blend spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 6 minutes or until thoroughly cooked. Remove chicken to serving platter and keep warm.
  2. Melt 2 Tbsp. Mediterranean Blend spread in 12-inch nonstick skillet over medium-high heat and cook chicken, turning once, 6 minutes or until thoroughly cooked.
  3. Remove chicken to serving platter and keep warm. Melt remaining 1 Tbsp. spread in same skillet over medium heat and cook garlic, stirring occasionally, 30 seconds. Add artichoke hearts and tomatoes and cook, stirring occasionally, 1 minute. Stir in broth and bring to a boil. Reduce heat to low and simmer 5 minutes or until sauce is slightly thickened. Stir in cheese.
  4. Spoon sauce over chicken. Serve, if desired, with hot cooked rice or mashed potatoes and garnish, if desired, with chopped fresh parsley and additional grated Parmesan cheese.

Directions


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