Chicken Simmered In Artichoke Bolognese: The Best Chicken Simmered In Artichoke Bolognese Recipe from Cook'n

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	Chicken Simmered In Artichoke Bolognese

Serves: 4

Bolognese is the sauce associated with the cooking of Bologna, where tomato sauces always contain a little milk or cream to sweeten them. In this recipe, chicken is simmered in a prepared marinara sauce that is enhanced by milk and minced artichoke hearts. Because artichoke contains enzymes that make the palate perceive sweetness, they perform the same function that dairy does in a classic Bolognese.

   1 (12-ounce) jar marinated artichoke hearts
   6 boneless, skinless chicken breast halves, trimmed
   Salt and ground black pepper to taste
   1 tablespoon vegetable oil
   1/3 cup milk, low-fat or whole
   1 (24-ounce) jar marinara sauce, preferably thin

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Drain the artichoke hearts, and reserve 1/3 cup of the marinade. Chop the artichoke hearts finely.

Season the chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the chicken on both sides; remove. Reduce the heat to medium, add the milk, and scrape up any bits of chicken sticking to the bottom of the pan. Add the marinara sauce, artichoke hearts, and reserved marinade. Return the chicken to the pan and simmer until cooked through, about 5 minutes. Serve the chicken with the sauce.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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