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Savory Sunday Chicken

by Tom Fleming


6-6 oz. boneless chicken breasts

1 large shallot, minced

1 clove garlic, minced

1 cup cannellini beans

1 small cans artichoke hearts

2 medium roma tomatoes

1 bunch scallions

1 cup chicken stock

1/2 cup heavy cream

1/4 cup Creole mustard

2 TBSP unsalted butter

Salt and pepper to taste

1 TBSP each of fresh chopped rosemary and oregano

2 oz. extra virgin olive oil


Using sharp paring knife remove unneeded fat from chicken breasts. Marinate chicken with rosemary and oregano. Place chicken breast in refrigerator until needed.

Drain cannellini beans of liquid and rinse in warm water and reserve. Drain artichoke hearts and cut in half and reserve. Wash and chop scallions finely and reserve. Cut tomatoes in half and remove seeds. Cut tomatoes into a medium dice and reserve.

Remove chicken from refrigerator and season with salt and pepper. In a large skillet heat 1 oz. olive oil over high flame. Place chicken in skillet and cook on each side for 3 minutes. Remove chicken from skillet and drain off oil.

Add 1 oz. olive oil, butter and heat. Add shallots and garlic to pan and sauté for 1 minute. Add chicken stock and simmer for 3 minutes. Add heavy cream, mustard and reduce until thickened. Add beans and chicken breasts. Add artichoke hearts, tomatoes and heat for 1 minute. Add chopped scallions. Remove chicken from pan and place on plates. Top with loving spoonful of sauce.

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