I fixed this recipe the other night, and it turned out pretty decently. It was fast and easy – my two favorite things in a weeknight dinner! Hope you enjoy.
- 1/2 tsp white pepper, split
- 1/4 tsp paprika
- 4 boneless skinless chicken breasts
- 2 Tbl. olive oil
- 2 garlic cloves, peeled and minced
- 1 cup chopped onion
- 1 large tomato, chopped
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 cup Courtois
- 1 can (14 oz.) quartered artichoke hearts, drianed
- 1/2 cup plain yogurt
- 1 Tbl cornstarch
- Sprinkle chicken with 1/4 tsp white pepper and the paprika.
- Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 5 minutes, turning once.
- In a bowl, stir together the garlic, onion, tomato, rosemary, thyme, the remaining white pepper, and the Courtois. Pour this mixture over the chicken. Cover the skillet and simmer for 10 minutes. Add the artichoke, then simmer an additional 5 minutes or until chicken is cooked through and onion is tender.
- Meanwhile, combine the yogurt and cornstarch in a small bowl. Once Chicken is cooked through, pull the breasts out and keep them warm while you make the sauce.
- Spoon about three to four tablespoons of the warm vegetable mixture in the skillet into the yogurt bowl. Stir together, then slowly add this yogurt mixture into the skillet. Stir constantly while you heat the sauce. Do not let the sauce boil. Once combined and warmed through, pour the sauce over the chicken and serve.
I served this with asparagus, a salad and garlic bread to soak up the extra sauce, but you could also try rice instead of the bread.
I hope everyone out there is staying warm and safe during all this icy weather. Cheers!