Creamy Chicken with Artichokes and Sundried Tomatoes
This fantastic baked chicken dish has a light cream sauce with melted cheese and marinated artichokes!
Servings: 4 servings
Ingredients
- 4 chicken breasts, pounded thin
- salt and pepper
- 4 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups milk
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup mozzarella
- 1/4 cup sundried tomatoes
- 1 tsp oregano
- 1/4 tsp paprika
- 1/4 cup shredded parmesan cheese
- 1/2 bag fusilli pasta, cooked al dente optional
Instructions
- Heat the oven to 375°
- In a large pan or cast iron pan add the chicken seasoned with salt and pepper. A drizzle of olive oil and put in the oven. About 10 minutes or the time it takes to make the besciamella.
- For the sauce. n a med saucepan, melt the butter over medium heat. Add flour and whisk until smooth. Cook for about 5 minutes or until it begins to turn light brown.
- Add the 1 1/2 cups milk and whisk, bring to a boil. Add 1 tsp salt and 1/4 tsp of nutmeg. Continue to whisk until thickened, about 7-8 minutes.
- Now pull out the chicken and place the artichokes all around the pan. Pour on the sauce. Next the mozzarella cheese, sundried tomatoes, the salt, pepper, oregano, and the paprika.
- Bake for 25 minutes or until the chicken juices run clear. Cook the pasta until al dente and drain.
- To plate add a serving of pasta, a breast on top, then scoop the sauce over and top with parmesan cheese.
- ENJOY!
