Poulet à la crème de tomates séchées

Ingrédients

• 1 tablespoon olive oil plus more if needed
• 2 tablespoon butter, divided
• 6 boneless and skinless chicken breasts halves
• Salt and pepper to taste
• 3 garlic cloves, minced
• 1/3 cup sun dried tomatoes, julienned *see notes
• 1 teaspoon tomato paste
• 1 cup chicken stock
• 1 (14-ounces) can artichoke hearts halves
• 1 cup heavy cream
• 1 tablespoon chopped basil or parsley for garnish (optional)

Préparation

1. 1

   Pound the chicken breast to 1/2 inch thickness to allows even cooking. Season the chicken generously with salt and pepper to taste.

2. 2

   In a skillet, heat up the olive oil and 1 tablespoon of butter over medium-high heat. Swirl to coat the entire skillet.

3. 3

   Add the chicken to the skillet, leaving about an inch in between each piece. Don't over crowd the skillet to allow the chicken to cook evenly and get a golden brown sear. If needed, sear the chicken in batches adding extra oil as needed.

4. 4

   Cook chicken for 5 to 6 minutes per side or until golden brown and cooked through. Transfer to a plate, cover and keep warm.

5. 5

   Add the remaining butter to the pan and lower the heat to medium-low. Add the garlic and cook for about a minute. Add the sundried tomatoes and tomato paste and cook stirring often for a few minutes.

6. 6

   Add the chicken stock and with a wooden spoon scrape the bottom of the skillet to release the brown bits. Turn the heat to low and simmer for about 5 minutes. Add the artichoke hearts and the cream and bring to a boil.

7. 7

   Decrease the heat to low and return the chicken and any collected juices to the skillet. Simmer for about 5 to 6 minutes. Adjust seasoning to taste.

8. 8

   Serve garnished with chopped basil or parsley (optional).