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Chicken in Creamy Parmesan Sauce with Artichokes and Tomatoes
From Cook”s Country
August/September 2013
Sweet-tart cherry tomatoes and fresh parsley bring a burst of color and flavor to this hearty dish.

Serves 4
Total time:

Serve with bread or egg noodles.

4(6- to 8-ounce) boneless, skinless chicken breasts, trimmed
Salt and pepper
2tablespoons olive oil
1 shallot, minced
9ounces frozen artichoke hearts, thawed and patted dry
1/2cup heavy cream
1/2cup chicken broth
6ounces cherry tomatoes, halved
2ounces Parmesan cheese, grated (1 cup)
2tablespoons minced fresh parsley
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side; transfer to plate.
2. Add remaining 1 tablespoon oil and shallot to now-empty skillet and cook over medium heat until shallot is softened, about 1 minute. Add artichokes and cook until beginning to brown, 6 to 8 minutes. Add cream and broth and bring to simmer. Return chicken to skillet and cook until meat registers 160 degrees, about 10 minutes, flipping chicken halfway through cooking. Remove skillet from heat and transfer chicken to clean plate.
3. Stir tomatoes, Parmesan, and parsley into sauce. Season with salt and pepper to taste. Pour sauce over chicken and serve.

America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes

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