Creamy Lemon Chicken with Roasted Potatoes and Artichokes

I love 1 pan meals, kind of like a casserole but even less work and even easier.
I uncovered a blog from a women who cooks like I like to eat so it literally makes the burden of cooking dinner vanish. If I am not inspired or have no new recipes waiting to be tried it gets to be a scramble to put a good menu together for the week. I have a good 15 recipes printed out so its smooth sailing for the next 2-3 weeks. She uses a very good philosophy as a mom, who cooks for her family as well as for her own business. She doesn't force them to eat all the meal in its entirety but she can serve different pieces of it to her husband and all her kids and hopefully keeps them all happy with one meal. That has been my goal and I am mindful of that when I chose my recipes. I would say 95% of the things I cook Jackson is given as his meal, or he at least is asked to try it along side more familiar things. Its been working pretty well and if he doesn't eat....breakfast is at 8:00 am come hungry :)
This one he really enjoyed


Creamy Lemon Chicken with Roasted Potatoes and Artichokes
borrowed from Dinners for a Year and Beyond
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.

VERDICT
LOVED IT! YUM! I substituted the sun dried tomatoes for Diced, seeded Fresh NJ tomatoes, and I really like it. I threw them in last and they softened just a touch. I also used fresh parsley because I like the earthy flavor of Lemon and Parsley and I think for this recipe it adds a punch of flavor to use the fresh. This dish is a keeper and came together really quickly. I really appreciate recipes that are 2 step, but the 1st step is baking while you are prepping the next and they come out around the same time. That makes me feel capable for some reason.
Make this dish--YUM!