Friday, February 18, 2011

Fresh and Easy Meals: Sonoma Chicken

This recipe is one of my favorites!

It's the low-calorie version of a recipe that uses Alfredo sauce and pasta. It was given to me by my good friend, Staci. She's on of those cooks who throws a bunch of items into a pot and it always comes out divine!

Sonoma Chicken
Prep and Cook Time: about 30 minutes.
Yield: Makes 4 servings


Sonoma Chicken and Roasted Zucchini 
  • 2  tablespoons  olive oil
  • 4  boned skinned chicken breast halves (8 oz. each)
  • 2  large white onion, minced
  • 3  garlic cloves, minced
  • 1/2  cup  white wine
  • 8  ounces  marinated artichoke hearts, halved
  • 1/4  cup  sliced oil-marinated sun-dried tomatoes
  • About 1/2 tsp. salt
  • About 1/4 tsp. freshly ground black pepper
  • 1/4  cup  sliced basil
  • 1/4  cup  freshly and finely shredded Parmesan cheese


1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
2. Add onions and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until onions are soft and translucent, 3 to 4 minutes. Add wine, artichoke hearts, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.
3. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.
4. Season artichoke heart-sun-dried tomato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with sliced basil and Parmesan cheese.


  1. My name found twice on a is a good day!! And now I'm hungry!

  2. That's SO funny! Yes... can you tell I worship the ground you walk on?


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