Chicken with Artichokes and Shrimp |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Besides adding color to the dish, the shrimp complement the flavor of the chicken. The recipe has recently become one of our family favorites. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt, optional |
1/4 teaspoon pepper |
2 boneless skinless chicken breast halves (4 ounces each) |
2 teaspoons canola oil |
8 uncooked medium shrimp, peeled and deveined |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 plum tomato, chopped |
2 garlic cloves, minced |
1/3 cup reduced-sodium chicken broth |
1 tablespoon minced fresh basil |
1 tablespoon minced fresh parsley |
1 tablespoon butter |
3 tablespoons shredded parmesan cheese |
Directions:
1. In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat.
2. In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
3. Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese. Yield: 2 servings.
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