
Ingredients
- 2 tablespoons olive oil
- 4 boned skinned chicken breast halves (8 oz. each)
- 2 large shallots, minced
- 3 garlic cloves, minced
- 1/2 cup reduced-sodium chicken stock
- 8 ounces marinated artichoke hearts, halved
- 1/4 cup sliced oil-marinated sun-dried tomatoes
- About 1/2 tsp. salt
- About 1/4 tsp. freshly ground black pepper
- 1/4 cup sliced basil
- 1/4 cup freshly and finely shredded parmesan
Description
This Recipe Is Quick And Easy And Packed With Flavor. You'll Love The Combination Of Colors From The Artichoke And Sun-dried Tomato Mixed In With The Chicken.

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