Chicken San Angelo
Chicken San Angelo is a vibrant and flavorful dish that combines tender chicken with a medley of vegetables and sun-dried tomatoes, all coated in a rich, buttery sauce. Perfect for those who enjoy bold flavors and a satisfying meal, it pairs beautifully with pasta or rice. Great for a hearty dinner.
Ingredients
- 8 oz. boneless chicken breasts ⓘ
- 1 cup broccoli florets ⓘ
- 3 artichoke hearts, cut in half ⓘ
- 1/8 cup sun-dried tomatoes, cut in strips ⓘ
- 1/8 cup roasted red peppers, cut in strips
- 1 tablespoon garlic, crushed ⓘ
- 1/2 cup white wine ⓘ
- 1/2 cup chicken stock ⓘ
- 1/2 cup butter, softened ⓘ
- 1 cup flour ⓘ
- salt and pepper to taste ⓘ
- 1/2 cup oil ⓘ
Instructions
- Dredge the chicken breasts in flour and set aside.
- Heat oil in a pan and add crushed garlic.
- Add the chicken breasts to the pan and brown on both sides.
- Season the chicken with salt and pepper, then pour off excess oil.
- Deglaze the pan with white wine and chicken stock.
- Add broccoli florets, artichoke hearts, sun-dried tomatoes, and roasted red peppers to the pan.
- Cook until the liquid reduces and the sauce reaches desired consistency.
- Stir in softened butter to finish the sauce.
- Serve the chicken and vegetable mixture over pasta or rice.
Tips & Substitutions
For an added depth of flavor, marinate the chicken in a mixture of olive oil, garlic, and herbs before dredging in flour. If you don’t have white wine, chicken broth or a splash of vinegar can work as a substitute. To keep the dish lighter, you can reduce the amount of butter or use a plant-based alternative. This recipe pairs beautifully with Chicken And Lemon Caper Cream for a delightful meal variation.
Serving Suggestions
Serve the Chicken San Angelo over a bed of pasta or rice to soak up the delicious sauce. A side of garlic bread or a fresh green salad can complement the dish well. For a Mediterranean twist, consider pairing it with Tomato Rice Pilaf or a refreshing Basil Chicken Salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken stock or water to prevent drying out. Alternatively, you can microwave it in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken San Angelo contains roughly 1402 calories, with 19g protein, 40g carbohydrates, and 128g fat. It is an excellent source of protein (38% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 2099mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. This ensures even cooking and better flavor absorption. Thaw it overnight in the refrigerator or use the defrost setting on your microwave for quicker results.
What vegetables can I add to this dish?
Feel free to add other vegetables such as bell peppers, zucchini, or asparagus to enhance the dish. Just be mindful of cooking times; add heartier vegetables earlier in the process and more delicate ones like spinach towards the end to prevent overcooking.
Is it possible to make this dish dairy-free?
Absolutely! To make it dairy-free, simply omit the butter or replace it with a dairy-free alternative such as olive oil or a plant-based butter. The sauce will still be flavorful, especially with the addition of the white wine and chicken stock.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).