Ingredients:
- 2 tablespoons olive or vegetable oil
- 1 pound chicken breasts (454g)
- Salt Camargue Camargue Fleur de Sel with Herbs de Provence 4.4 oz and pepper French Farm Collection 3 Pepper Mix in a Grinder 4.9oz to taste
- 1 medium onion diced
- 1 red bell pepper diced
- 1 jar of Frantoi Cutrera Artichoke Cream 6.7oz
- 4 cloves L’epicurien Sweet Garlic with Herbs de Provence 7.4oz
- ¾ cup parmesan cheese (1.5oz, 43g)
- 1 cup chopped fresh parsley (1oz, 28g)
- 1 tablespoon lemon juice or to taste
Directions:
1. For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
2.Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil (If using optional flour, use an additional tablespoon oil.)
3.When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.
4.Add remaining tablespoon oil to pan. Add onions and cook until softened.
5.Add red bell pepper and cook until almost softened.
6.Add the garlic. Stir, and cook for about 1 minute.
7.Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
8.Add cream and bring to a simmer. Allow to simmer for 1 minute. Turn off heat.
9.Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
10.Gently stir in parsley.
11.Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
12.Salt and pepper to taste
13.Return chicken to pan and serve.
Sardines & Chocolat 