Side Pannel
Creamy Tomato Basil Chicken
Creamy Tomato Basil Chicken
- Recipe Submitted by Twinkies on 06/01/2014
Category: Picnic, Holiday, Dinner Party, Healthy Recipes, Main Dish, Chicken
Ingredients List
- *4-6 boneless, skinless chicken breasts
- *1/4 c. butter
- *1 c. chicken broth or stock (I used water and bouillon granules)
- *2 c. cream (I used a mixture of heavy cream and sour cream as that's what I had in the fridge)
- *1/4 c. zesty mustard (I used a mixture of Zatarain's Creole and French's Horseradish mustard)
- *12 oz. marinated artichoke hearts, drained well
- *8 oz. sliced mushrooms
- *1-2 TB dried or fresh basil, to taste (I used dry)
- *salt, optional, to taste (bouillon granules are pretty salty as is)
- chopped tomatoes
Directions
Heat oven to 350º. Melt butter in skillet and brown chicken on both sides---salt and pepper, if desired. I cut our chicken pieces in half first. You can cut them into tenders, or just leave whole. You're not cooking these all the way through, just browning both sides good. Remove to a 13x9 pan and put it in the oven, uncovered.
Add broth to the skillet and scrape up the chicken drippings from the bottom of the pan. If you're using broth or stock, this might be a good time to add a little bouillon granules or salt. If you used bouillon to make the broth to begin with, I wouldn't add any more as it will get pretty salty. Add your basil and simmer on med-low a couple minutes. Add cream, artichoke hearts, and mushrooms, and simmer 10-15 minutes until the mushrooms are soft.* Pour mixture over the chicken and let it bake another 15 minutes or so, uncovered in the oven.
At this point, I turned the oven up to 400º but it will depend on the thickness of your chicken and how done it is. If it's done cooking when you pour the sauce on top then just leave the oven at 350º, but if it's still pink inside, I'd turn it up. When the chicken is done cooking inside, serve with chopped tomatoes and more basil to garnish. *Another variation would be to add the tomatoes to your sauce about 5 minutes before you're ready to pour it over the chicken.
Add broth to the skillet and scrape up the chicken drippings from the bottom of the pan. If you're using broth or stock, this might be a good time to add a little bouillon granules or salt. If you used bouillon to make the broth to begin with, I wouldn't add any more as it will get pretty salty. Add your basil and simmer on med-low a couple minutes. Add cream, artichoke hearts, and mushrooms, and simmer 10-15 minutes until the mushrooms are soft.* Pour mixture over the chicken and let it bake another 15 minutes or so, uncovered in the oven.
At this point, I turned the oven up to 400º but it will depend on the thickness of your chicken and how done it is. If it's done cooking when you pour the sauce on top then just leave the oven at 350º, but if it's still pink inside, I'd turn it up. When the chicken is done cooking inside, serve with chopped tomatoes and more basil to garnish. *Another variation would be to add the tomatoes to your sauce about 5 minutes before you're ready to pour it over the chicken.
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