I am really excited to have my 2nd guest blogger, Katherine, from Florida! We both have 19 month old baby boys, so we are on the same page about time consuming cooking. This recipe looks delicious and not too difficult, and who doesn’t love artichokes and sun-dried tomatoes?!?! It makes me wish I ate chicken, but I think I will try this just leaving the chicken out and using pasta in place of it!! Thank you so much for contributing to my blog, Katherine! Let’s see what we have here….
Katherine and Sun-Dried Tomato & Artichoke Chicken
My husband is a big fan of chicken breast, and he loves it cooked in every possible way, but where I grew up we mostly had stews made with the whole chicken. I’m from the Caribbean part of Colombia (Barranquilla), and I never really thought much of it but I can’t remember any dishes that were only chicken breast or that it was the main ingredient, except for soups and stews and of course grilled. I was up for the challenge and wanted to learn and I really wanted to find other ways to make chicken that my husband would enjoy since he isn’t a fan of it in stews. One day while shopping at Publix, I found this recipe for Sun-Dried Tomato & Artichoke Chicken, and we were both in love with it, especially when I found out how simple, fast, and delicious it is. I’ve always felt intimidated of following recipes; anytime I ask my mom how to make something it seems like we calculate everything by eyeballing, she would say, put some of this, some of that, and something else but there are never measurements, you kinda learn to cook by trial and error, it’s suppose to be a “gift”. I thought it was just us, but then when I mentioned to a latin friend how I was following a recipe, she looked at me like I had a third eye! My other issue with recipes was that a lot of times I found ingredients to be things I never heard of, or I didn’t know where to find them in the store, which is the neat part about these apron meal’s at Publix…. they will put all the ingredients of their featured meal right there next to the cooking/sample stand so you don’t even have to hunt for them! Now I love following and making recipes, and ARZEA, aka “The Domestic Superhero!” is one of my favorite to follow 🙂 This chicken dish has been a favorite at potlucks, at home, and even my 18 month old loves it. I love shopping at Publix and now I love their Apron meals too!
- 1 teaspoon fresh thyme leaves
- 1 3/4 lb boneless, skinless chicken breasts
- 1/4 cup flour
- 2 tablespoons canola oil
- 1/2 cup white wine
- Juice of 1 lemon
- 1 (14-oz) can quartered artichoke hearts (drained)
- 1/3 cup julienne-cut sun-dried tomatoes
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- Remove stems from thyme leaves.
- Squeeze lemon for juice (1 tablespoon).
- Cut chicken into 1-inch chunks (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place flour and chicken in zip-top bag; seal bag and shake to coat. Place oil in pan then add chicken; cook and stir 2–3 minutes or until lightly browned.
- Stir in wine. Reduce heat to medium-low; cook 2–3 minutes or until liquid is slightly reduced.
- Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 2–3 minutes or until chicken is 165°F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.
- CALORIES (per 1/4 recipe) 430 cal; FAT 19g; CHOL 125mg; SODIUM 340mg; CARB 14g; FIBER 2g; PROTEIN 44g; VIT A 8%; VIT C 25%; CALC 8%; IRON 15%