Ryan loves any meal that involves mushrooms. Vaida, my picky eater, loves chicken (well, for the most part). I should re-phrase that, Vaida loves chicken if she can dip it in ranch ?. And just so everyone knows where Oliver-the-wild-2-year-old stands, he is a great eater but a wild card; sometimes he eats more than me and other times he is dipping his chicken into his cup of milk and stirring his food together just for fun.
This skillet dinner appealed to everyone in my family (wahoo!!) and it was something a tad different. I love any recipe that challenges our typical rotation of meals.
I highly recommend serving this chicken over garlic mashed potatoes because, well, did you see that pan gravy??
The only thing I would maybe do different next time is omit the artichoke hearts. I put them in simply because I had a can of them in my pantry and thought they belonged but everyone had some leftover on their plate.
- ¼ c finely shredded parmesan cheese
- ½ c all purpose flour
- 3 Tbls olive oil
- 1 lb thinly cut chicken breasts
- 1½ c mushrooms, cut in half
- 2 large cloves of garlic, minced
- ¼ c sun dried tomatoes (dried or in oil, drained)
- 1½ c chicken broth
- ½ c half and half
- 3 Tbls fresh basil, chopped
- ½ c finely shredded parmesan cheese
- 1 c artichoke hearts (optional)
- In a shallow bowl combine ¼ c parmesan, salt, pepper and flour. Dredge chicken in flour mixture and set aside.
- In a cast iron or heavy skillet heat olive oil over medium heat. Add floured chicken to hot pan and allow to cook 4-5 minutes on each side until golden brown.
- Remove chicken and set aside on a clean plate.
- Add mushrooms to the skillet and cook for 1-2 minutes. Add garlic being careful not to burn and cook for 30 seconds or so. Add chicken broth and sun dried tomatoes. Simmer for 5 minutes uncovered.
- Place chicken back in skillet and continue to simmer for 5 minutes more.
- Add basil, half and half and ½ c parmesan cheese and artichoke hearts. Heat until bubbly and chicken is at 165 F.