 Chicken with Artichokes and Basil
Makes 6 servings
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Ingredients
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2
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tablespoons olive or vegetable oil
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2-1/2
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to 3 pounds skinned frying chicken pieces or 1-1/2 pounds boneless, skinless chicken breast halves
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1
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cup thinly sliced peeled carrots
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1
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cup sliced fresh mushrooms
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1/2
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cup chopped onion
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1
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clove garlic, minced
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1
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can (15 ounces) CONTADINA® Tomato Sauce
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1/2
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cup dry white wine or chicken broth
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1
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tablespoon chopped fresh basil or 1 teaspoon dried basil leaves, crushed
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3/4
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teaspoon salt
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1/4
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teaspoon ground black pepper
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1
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can (4 ounces) artichoke hearts packed in water, drained
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Prep Time
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12 minutes
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Cook Time
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50 minutes
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1. Heat oil in large skillet. Add chicken; cook until browned on both sides. Remove chicken from skillet, reserving drippings in skillet.
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2. Add carrots, mushrooms, onion and garlic to skillet; sauté for 2 to 3 minutes or until vegetables are tender. Return chicken to skillet.
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3. Add tomato sauce, wine, basil, salt and pepper; cover. Bring to a boil. Reduce heat to low; simmer, uncovered, for 30 minutes.
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4. Add artichoke hearts; simmer for 10 minutes or until chicken is no longer pink in center.
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© Del Monte Corporation
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Printed
from fbnr.com
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