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RECIPES:
MAIN DISHES-
POULTRY:
Sauteed Chicken Breasts
with Artichokes
and Olives
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Sauteed
Chicken Breasts with Artichokes and Olives |
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Nice flavors...
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4
boneless |
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skinless chicken breasts |
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salt
and pepper |
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2
Tbs |
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olive oil |
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1
can |
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artichokes, rinsed and drained |
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2
Tbs |
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chopped shallots |
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½
cup |
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dry
white wine or chicken broth |
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1
Tbs |
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freshly chopped rosemary (or 1 tsp.
dried) |
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¾
cup |
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pitted kalamata olives |
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1 |
Pat the
chicken dry with paper towels and sprinkle with
salt and pepper. |
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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. |
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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. |
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4 |
Serve with
with hot cooked rice or buttered fettuccini. |
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Servings: 4 |
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Cooking Tips |
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*You may also use a
10-ounce package of frozen artichokes, thawed and
drained |
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Recipe Source |
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Modified from California Sol
Food: Casual Cooking from the Junior League of San Diego |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This one's a keeper!- would
make it again. "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
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