Chicken Breasts with Artichoke Hearts

You must try this recipe. The hearts soften perfectly to blend with the chicken.

Cook Time 40

Total Time 40

Servings people

Heat the oil in a skillet and saute the chicken breasts until lightly browned on both sides.
4 tbsp olive oil, 6 large chicken breasts
Remove the chicken from the pan and saute the onion and paprika in the same oil until the onion is tender but not brown, about 5 minutes.
1 large onion, 1 tbsp paprika
Stir in the flour and cook for 3 minutes, stirring frequently.
4 tbsp all purpose flour
Add the chicken stock and wine and bring to a boil, stirring frequently.
1 cup chicken stock, 1/2 cup dry white wine
Once the sauce has thickened, remove it from the heat and stir in the yogurt, salt, and pepper.
3/4 cup plain yogurt, salt, ground white pepper
Place the chicken and artichoke hearts in a baking dish and spoon the sauce over them.
15 oz artichoke hearts
Bake in a preheated 350F (180C) for 30 to 40 minutes, depending on the thickness of the chicken breasts.
Garnish with chopped parsley.
1/4 bunch parsley