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Sonoma Chicken




Source of Recipe


self






List of Ingredients



• 1/2 c sundried tomatoes
  
• 1 1/2 T olive oil
  
• 4 boneless skinless chicken breasts
  
• 2 large cloves garlic, chopped
  
• 3/4 c chicken broth
  
• 1 T Worchestershire sauce
  
• 1 T lemon juice
  
• 2 t cornstarch
  
• 1- 14 oz. jar artichoke hearts, drained and quartered
  
• 3/4 t dried rosemary leaves
  
• 1/8 t pepper
  
• salt, to taste
  
• Rosemary sprigs and lemon slices to garnish, optional
  
• Parslied Rice:
  
• Rice, cooked according to directions. Stir in parsley for color and taste.
  






Instructions



1. In bowl, cover tomatoes with boiling water; set aside for 10-15 minutes then drain.
   
2. Meanwhile, heat oil over med hi heat and cook chicken and garlic. Cover and cook 8-10 minutes turning once, until juices run clear. Remove chicken and keep hot on platter.
   
3. Reduce heat to medium. Add broth to skillet; bring to a simmer.
   
4. In small bowl, mix Worchesterwhire sauce, cornstarch, and lemon juice; add to skillet. Cook and stir until slightly thickened. REduce heat to low.
   
5. Mix in artichoke hearts, tomatoes, rosemary, and pepper. Heat through. Season with salt if needed (NO salt is needed if using spicy jar of sundried tomatoes).
   
6. Put chicken pieces on individual plates. Spoon contents of sauce over and around chicken.
   
7. Serve with parslied rice. Garnish with lemon slices and rosemary sprigs.