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2 tablespoons olive oil <\/span><\/p>\n 4 boned skinned chicken breast halves (8 oz. each) <\/span><\/p>\n 2 large shallots, minced <\/span><\/p>\n 3 garlic cloves, minced <\/span><\/p>\n 1\/2 cup reduced-sodium chicken stock <\/span><\/p>\n 8 ounces marinated artichoke hearts, halved <\/span><\/p>\n 1\/4 cup sliced oil-marinated sun-dried tomatoes <\/span><\/p>\n About 1\/2 tsp. salt <\/span><\/p>\n About 1\/4 tsp. freshly ground black pepper <\/span><\/p>\n 1\/4 cup sliced basil <\/span><\/p>\n 1\/4 cup freshly and finely shredded parmesan <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 375\u00c2\u00b0. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn’t burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, artichoke hearts, sun-dried tomatoes, 1\/2 tsp. salt, and 1\/4 tsp. pepper and cook until mixture begins to boil, about 1 minute. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate. Season artichoke heart-sun-dried tomato-stock mixture with salt and pepper to taste. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with sliced basil and parmesan.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 tablespoons olive oil 4 boned skinned chicken breast halves (8 oz. each) 2 large shallots, minced 3 garlic cloves, minced 1\/2 cup reduced-sodium chicken stock 8 ounces marinated artichoke hearts, halved 1\/4 cup sliced oil-marinated sun-dried tomatoes About 1\/2 tsp. salt About 1\/4 tsp. freshly ground black pepper 1\/4 cup sliced basil 1\/4 cup freshly and finely shredded parmesan \u00c2\u00a0 Preheat oven to 375\u00c2\u00b0. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high…<\/p>\n