Posted by: marthabernie | May 1, 2014


This recipe calls for artichokes and tomatoes, but I don’t care for artichokes, so I substitute chopped pieces of asparagus spears.


4 – 6 to 8 oz boneless, skinless chicken breasts, trimmed

salt and pepper

2 tablespoons olive oil

1 shallot, minced

8 oz asparagus spears, chopped and patted dry

1/2 cup heavy cream

1/2 cup chicken broth

6 oz cherry tomatoes, halved

1 oz Parmesan cheese, grated (one cup)

2 tablespoons minced fresh parsley

Pat chicken dry and season with salt and pepper.  Heat one tablespoon oil in 12 inch skillet over medium heat until just smoking. Cook chicken until golden brown, about 5 minutes per side, transfer to plate.

Add remaining one tablespoon oil and shallot and cook over medium heat until shallot is softened, about one minute.  Add asparagus and cook until beginning to brown, 5 to 6 minutes.  Add cream and broth and bring to simmer.  Return chicken to skillet and cook until meat registers 160 degrees about 10 minutes.  Flip chicken halfway through cooking; remove skillet from heat and transfer chicken to clean plate.  Stir tomatoes, Parmesan and parsley into sauce, season with salt and pepper to taste.  Pour sauce over chicken and serve with rice or egg noodles.

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