Creamy Lemon Chicken with Roasted Potatoes and Artichokes

Serves 5

5 red potatoes, cubed, bite-sized
2 - 3 tablespoons olive oil
salt
pepper
1 (15-ounce) can artichoke hearts, quartered and drained
4 boneless skinless chicken breasts, cubed
2 tablespoons white wine
1/3 cup cream
1/2 cup chicken stock
4 sun dried tomatoes, soaked in boiling water to rehydrate, and sliced thin
juice of 1/2 lemon
2 tablespoons of chopped fresh parsley

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss potatoes with olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Roast for about 25 minutes, stirring once, until beginning to become golden brown. Add artichoke hearts and roast an additional 20 minutes. Remove from oven and set aside.

Meanwhile, in a large saute pan over medium high heat, drizzle 2 tablespoons of olive oil and add the chicken. Saute for 6 - 7 minutes or until chicken to cooked through. Add wine and cook for 1 minute. Add the cream and chicken stock and let reduce for 3 - 4 minutes. Add roasted potatoes and artichokes, sun dried tomatoes, lemon juice and parsley and toss to coat. Season with salt and pepper. Serve immediately.

Notes: I used three potatoes, and there were *plenty* of potatoes. Instead of using plain sun dried tomatoes (and then rehydrating them), I used marinated sun dried tomatoes. The marinade added good flavor. I also didn't have wine, so I substituted with more chicken stock. Even with all my changes, this meal was really, really good.

Original source: http://dinnersforayear.blogspot.com/