Zesty Chicken With Artichokes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We love chicken, and we love artichokes! This zesty (lemon zest-y, that is) chicken recipe sounds just right for us. From Healthy Cooking magazine, Oct/Nov 2008. Ingredients:
2 teaspoons dried thyme |
2 teaspoons grated lemon peel |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 (1/4 lb) boneless skinless chicken breast half |
4 teaspoons olive oil, divided |
1 large onion, chopped |
2 garlic cloves, minced |
1 (14 ounce) can water-packed artichoke hearts, drained and halved |
3/4 cup white wine or 3/4 cup reduced-sodium chicken broth |
1/4 cup sliced pimento-stuffed green olives, drained |
1/4 cup sliced black olives, drained |
Directions:
1. Combine thyme, lemon peel, salt, and pepper; rub into chicken. Heat 2 teaspoons oil in nonstick skillet over medium heat. Brown chicken; remove and set aside.
2. In same skillet, heat remaining oil. Saute onion and garlic until tender. Stir in artichoke hearts, wine, and olives.
3. Return chicken to pan. Bring to a boil; reduce heat, cover, and simmer 6-8 minutes or until chicken is cooked through.
4. Remove chicken from pan; cover and keep warm. Simmer sauce uncovered for 2-3 minutes or until most of the liquid has evaporated.
5. Serve chicken with sauce.
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