I love recipes that happen in the same pan-makes for easy clean up! This dish is incredible. You can serve it over pasta or simply serve it alone. The parmesan and gruyere cheese sauce is irresistible. Enjoy!
Makes 4 servings
Bread the 4 chicken breasts with an egg wash with flour and pan-fry in olive oil until golden brown.
Add artichoke hearts, sundried tomatoes and garlic and saute. Reduce heat and add a bit of Chardonay wine, Add chicken stock and heavy cream, then reduce by half until cream takes on golden color, add a pinch of salt to balance the flavor. Add cheese and turn down heat.
When cheese is melted, place pasta in bowl and lay chicken breasts on pasta. Top with sauce.
Garnish with blanched and grilled asparagus.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1584g) | ||
Recipe Makes: 0 | ||
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Calories: 2019 | ||
Calories from Fat: 1282 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142.5g | 190 % | |
Saturated Fat 84.9g | 424 % | |
Monounsaturated Fat 42.4g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 510.7mg | 157 % | |
Sodium 1424mg | 49 % | |
Potassium 2989.4mg | 79 % | |
Total Carbohydrate 152.6g | 45 % | |
Dietary Fiber 18g | 72 % | |
Sugars, other 134.6g | ||
Protein 50.8g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2019
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