An easy and elegant chicken dish.
Hi everyone ... this is my recipe. The sauce is not supposed to be thick, but if you like it that way you can add a little cornstarch mixed with cold water, or make a roux (flour and butter). Also I use thin chicken breast cutlets not tenderloins (the allrecipes staff changed my recipe to tenderloins). Thanks for all the nice compliments - I am glad most of you liked this! - 03 Feb 2009 (Review from Allrecipes USA and Canada)
My family and I loved receipe. I just made a small change the second time I made it. I used unmarinated artichokes. (I found the canned worked better than the frozen ones.Frozen artichokes were too tough) Be sure to rinse and drain artichokes well before adding to receipe. When I added cooked chicken back to pan I simmered longer than just a few minute so the sauce really thicker. Can't wait to make for company! - 22 Jan 2008 (Review from Allrecipes USA and Canada)
Very good and so easy to make. I cut the chicken into chunks and added 1/4 cup sundried tomatoes and a 1/4 white wine. Served it over Jasmine rice - a great meal to make after work. - 05 Sep 2007 (Review from Allrecipes USA and Canada)