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

Ingredients

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

Preparation

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.