Sauteed Chicken in Herbed Artichoke Sauce
For a little variation, serve this sublime sauce over any firm white fish or pasta.
- 1/4 cup packed fresh basil leaves
- 1 clove of garlic
- 1 (9oz) can of Hungry Sultan Hummus Dip
- 1/4 cup lemon juice
- 1/4 cup water
Salt and white pepper, to taste 4 (4oz) boneless, skinless chicken breast halves 1 (13 3/4oz) can of quartered artichoke hearts, drained To make the sauce, in blender chop basil and garlic. Add hummus, juice and water; blend until smooth. Season with salt and white pepper; set aside. Coat large non stick skillet with vegetable cooking spray and place over medium heat. Add chicken; saute 10 minutes until juices run clear, turning once. Reduce heat to low; add sauce and artichoke hearts. Heat until sauce is warm. Serve immediately.