Chicken With Chunky Vegetable Sauce |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Mediterranean inspired chicken dish. Delicious, and Quick. Adapted from a Better Homes and Garden Cookbook. Great for entertaining or a quite night at home with DW! Ingredients:
2 tablespoons flour |
2 teaspoons thyme |
4 boneless skinless chicken breasts |
2 tablespoons olive oil |
1 large onion, finely chopped |
3 garlic cloves, smashed then minced |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (14 ounce) jar marinated artichoke hearts, drained and quartered |
1/2 cup reduced-sodium chicken broth |
1 teaspoon oregano |
1 teaspoon crushed red pepper flakes |
1 dash salt |
1 dash black pepper |
1 dash salt |
15 whole pitted kalamata olives |
hot cooked rice |
Directions:
1. Place flour and thyme in shallow dish and stir to combine. Pat chicken dry (I use a paper towel) Dip chicken in flour to coat. Set aside.
2. At this point I typically start my rice.
3. In a large skillet heat oil over medium high heat. Add onion and garlic. Cook for 4 minutes. Push onion mix to side of pan, Add Chicken. COok Chicken 4 minutes each side or until chicken is brown, turning only once.
4. Add tomatoes, artichokes, broth, oregano, pepper, crushed red pepper, salt
5. . Stir just to combine.
6. Bring mixture to a boil, then reduce heat to a simmer and cover. Cook around 10 minutes or until chicken is tender and no longer pink.
7. Add Olives, reserving a few for plating.
8. (This step is optional, if you are hungry -eat and enjoy. Or wait a few more moments, and your patience shall be rewarded.) Remove chicken and cover. Turn heat up to medium high, and reduce the mixture by about 1/3rd.
9. Serve Chicken over rice, and top with tomato mixture . Garnish with remaining olives.
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