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Receta Chicken, Artichoke, & Tomato Saute
by CookEatShare Cookbook

Chicken, Artichoke, & Tomato Saute
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Ingredientes

  • 2 whole boneless skinless chicken breasts, cut into 1 inch pcs
  • 2 tbsp. butter
  • 2 tbsp. extra virgin olive oil
  • 1/2 c. chopped onion
  • 1/2 pound mushrooms, sliced
  • 1 c. chicken broth
  • 1 (19 ounce.) pkg. frzn artichoke hearts
  • 1 c. peeled, seeded & minced fresh or possibly canned tomatoes
  • 1 (8 ounce.) can tomato sauce
  • 2 tbsp. chopped parsley
  • 3 tbsp. chopped fresh basil or possibly 1 tbsp. dry
  • 1 teaspoon sugar or possibly to taste

Direcciones

  1. In a large skillet saute/fry the chicken in butter and oil over medium-high heat. Stir till the meat loses its pink color and remove it from the skillet with a slotted spoon.
  2. Add in the onion to the skillet (add in more oil if necessary) and cook it, stirring, over medium-low heat till it is softened.
  3. Add in mushrooms and stir till they give off their juices, then add in the stock and bring it to a boil.
  4. Add in the artichoke hearts, simmer for 6 to 7 min or possibly till tender and stir in the remaining ingredients.
  5. Bring the mix to a simmer, add in the chicken, and cook over medium-low heat till the chicken is warm.
  6. Serve over pasta with Parmesan cheese as an accompaniment. Serves 6.