4 boneless skinless chicken breasts
salt and pepper
2 Tbs olive oil
1 can artichokes, rinsed and drained
2 Tbs chopped shallots
½ cup dry white wine or chicken broth
1 Tbs freshly chopped rosemary (or 1 tsp. dried)
¾ cup pitted kalamata olives
1. Pat the chicken dry with paper towels and sprinkle with salt and pepper.
2. Heat skillet over medium heat until hot; add olive oil. Heat until oil is hot. Add chicken to hot oil and cook 6 to 8 minutes or until brown on both sides, turning only once. Add artichokes and shallots and mix well. Reduce the heat to low and stir in the wine. Sprinkle with rosemary.
3. Cook, covered, for 4 to 5 minutes or until chicken is cooked through, turning occasionally. Remove chicken to platter using a slotted spoon; cover with foil to keep warm. Increase heat to high and bring pan juices and artichokes to boil. Stir in olives and cook for 1 to 2 minutes or until liquid is slightly reduced, stirring occasionally. Spoon the sauce and artichokes over the chicken.
4. Serve with with hot cooked rice or buttered fettuccini.
*You may also use a 10-ounce package of frozen artichokes, thawed and drained
Recipe Source: Adapted from California Sol Food: Casual Cooking from the Junior League of San Diego
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“Nice week-night dish. Would be delicious over buttered noodles too. It was easy to take out the chicken and feed just that to the kids. Hubby and I ate the artichokes and olives!”
-San Diego, CA