Nappa Grilled Chicken with Cream Sauce over Vegetables - Rosalie Serving

Ingredients

• 4 frozen large chicken breasts, thawed
• Lawry’s coarse garlic salt with parsley added
• ½ stick butter
• 2 tablespoons mild olive oil
• 2 tablespoons lemon juice
• Vegetables
• 1-pound Baby Portobello mushrooms, sliced medium, and halved
• ½ cup red bell peppers, sliced medium
• 1 (12-ounce) jar marinated Artichokes, drained
• 2 tablespoons sun-dried tomatoes in oil
• 2 cups heavy cream
• 1 teaspoon salt
• ½ teaspoon coarse ground pepper
• 2 teaspoons balsamic vinegar
• 1 to 2 teaspoons freshly squeezed lemon juice
• 1 cup grape tomatoes
• Or 1 medium garden tomato, quartered