Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless chicken breasts
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon ground black pepper, plus more for seasoning
- 1 cup leeks, cleaned + thinly sliced
- 2 garlic cloves, chopped
- 1 cup dry white wine
- 1 can full fat unsweetened coconut milk
- 3/4 cup sun-dried tomatoes, packed in oil + herbs
- 2 tablespoons sun-dried tomato oil
- 1 cup grilled + marinated artichokes
- 1 teaspoon dried Italian herbs
- 1/2 cup fresh parsley, rough chopped
Instructions
- In a cast iron or other heavy duty skillet, heat the olive oil up over high heat. Sprinkle both sides of the chicken breasts liberally with salt and pepper. When the pan is hot, place the chicken in the pan – leaving some room between each breasts. Let cook and don’t move around or flip for at least 4-6 minutes.
- When the sides of the chicken begin to turn white and the bottoms are crispy brown flip over. Cook for 1 minute. Remove the chicken from the pan to a plate.
- Turn the heat down to medium. Add in the leeks and sauté until softened and beginning to brown slightly. Sprinkle in the garlic and cook for 30 seconds. Mix around to combine. Slowly add in the wine. Let the wine come up to a bubbling simmer and cook for 2 minutes.
- Stir in the coconut milk, sun-dried tomatoes, tomato oil, artichokes and Italian herbs. Mix to combine + let come up to a bubbling simmer. Add in the chicken breasts. Nestle them into the sauce while spooning some of the sauce and ingredients over the breasts.
- Turn the heat to low and cook for 5 minutes. Turn the heat off and let sit until ready to serve. Sprinkle with fresh parsley and a couple sprinkles of salt and pepper.
- Serve over pasta, rice or a salad. It’s delicious either way.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top