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 jar (about 12 ounces) 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 jar (about 24 ounces) marinara sauce, preferably thin
Drain the artichoke hearts, and reserve 1/2 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.
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