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  • Braised Chicken With Artichokes

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    Braised Chicken With Artichokes
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 tsp Extra virgin olive oil, divided
    • 4 x Chicken breasts without skin & bones
    • 3/4 c. Red onion, minced
    • 2 med Cloves garlic, chopped
    • 1/2 lb Button mushrooms, thinly sliced
    • 1/4 c. Tomato paste
    • 3/4 c. Low sodium chicken broth
    • 3 Tbsp. Balsamic vinegar
    • 1 can (14 Ounce) artichoke hearts, liquid removed and halved
    • 1 tsp Basil leaves, dry
    • 1/4 tsp Thyme, dry
    • 1/2 tsp Salt
    • 1/4 tsp Pepper
    • 1/3 c. Parsely, minced
    • 2 c. Penne Pasta, cooked
    • 2 Tbsp. Parmesan cheese

    Directions

    1. In large, nonstick skillet, heat 2tsp. extra virgin olive oil over medium heat. When the pan is warm add in the chicken and cook 2 min on each side. Remove from pan.
    2. Put the remaining 2 teaspoon oil in the pan. Add in the red onion and garlic; saute/fry 3 min. Then add in the add in the mushrooms and saute/fry till soft, about 5 min.
    3. Whisk together the tomato paste, broth and 2 TBS vinegar. Put the chicken back into the pan, adding the artichoke hearts, basil, thyme, salt & pepper. Pour in the broth mix. Bring to a simmer, cover and cook 5 min. Turn chicken pcs over and continue cooking 4 min or possibly till cooked through. Stir in parsely and remaining TBS vinegar.
    4. Drain the cooked pasta. Serve the sauce over the pasta. Sprinkle cheese.
    5. NOTES :

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