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Sautéed Chicken with Artichokes
Accompany this delicious chicken with buttered capellini pasta and a green salad with slivers of fresh fennel.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
4 chicken breasts, boned and skinned
1 tsp extra-virgin olive oil
2/3 cup chicken broth
1 can (13 oz) artichoke hearts, rinsed and drained
1/4 cup pitted olives
2 Tbsp capers, drained
1 Tbsp lemon juice
1/2 tsp dried oregano
2 Tbsp fresh parsley, choped
Lemon wedges
Method/Steps
1. Rinse chicken and pat dry. Sprinkle lightly all over with salt and pepper. Place each breast between sheets of plastic wrap, with a flat mallet or rolling pin, gently pound chicken to 1/4 inch thickness. Discard plastic wrap.
2. Pour oil ino a large pan set over high heat. When oil is hot, add chicken in a single layer. When edges begin to turn white, turn pieces and cook until no longer pink in the centre, 4 minutes. As chicken is cooked, transfer to a dish and keep warm; repeat with remaining breasts.
3. Add broth, artichoke hearts, olives, capers, lemon juice and oregano to pan; stir, scraping browned bits to loosen, until mixture boils. Stir in parsley. Spoon sauce evenly over chicken. Garnish with lemon wedges.
Wine and Spirits Match
Enjoy with Chardonnay or Grüner Veltliner.