Sauteed Chicken with Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Accompany with hot cooked capellini (angel hair) pasta and a green salad with slivers of fresh fennel. Ingredients:
4 boned, skinned chicken breast halves (5 to 6 oz. each) |
salt and pepper |
1 teaspoon olive oil |
2/3 cup fat-skimmed chicken broth |
1 can (13 3/4 oz.) artichoke hearts, rinsed and drained |
1/4 cup pitted niçoise or spanish-style olives |
2 tablespoons drained capers |
1 tablespoon lemon juice |
1/2 teaspoon dried oregano leaves |
2 tablespoons chopped parsley |
lemon wedges |
Directions:
1. Rinse chicken and pat dry. Sprinkle lightly all over with salt and pepper. Place each breast half between sheets of plastic wrap; with a flat mallet or rolling pin, gently and evenly pound chicken to 1/4 inch thick. Peel off plastic wrap.
2. Pour oil into an 11- to 12-inch nonstick frying pan over high heat, tilting to coat bottom. When oil is hot, add chicken in a single layer, without crowding. When edges begin to turn white, turn pieces and cook until no longer pink in the center (cut to test), 3 to 4 minutes total. As chicken is cooked, transfer to a platter and keep warm; repeat to cook remaining breasts.
3. Add broth, artichoke hearts, olives, capers, lemon juice, and oregano to pan; stir, scraping browned bits free, until mixture boils. Stir in parsley. Spoon sauce evenly over chicken. Add more salt and pepper to taste. Garnish with lemon wedges.
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