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Chicken with Artichokes and Shrimp




Source of Recipe


gastronomyinc.com


List of Ingredients




2 6-ounce chicken breasts, boneless and skinless
2 tablespoons vegetable oil
¼ cup flour
salt and pepper to taste
1diced Roma tomato
1 6-ounce can artichoke hearts, drained and cut in quarters
8 raw, cleaned shrimp
2 cloves garlic, crushed
1/3 cup beef stock
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 tablespoons butter
1 ounce Parmesan cheese


Recipe



Dredge chicken breasts in flour and salt and pepper mixture. In a heavy skillet, heat oil over medium heat until hot but not smoking. Add chicken breasts and cook for 3 minutes per side. Set aside.

Drain off oil and return pan to medium heat. Add tomatoes, shrimp, garlic and artichokes. Cook for 3 minutes. Add beef stock and cook for an additional 2 minutes. Add basil, parsley and butter and cook until butter is melted. Do not overcook!

Serve over cooked chicken and top with Parmesan cheese.