Easy Skillet Chicken Breasts Nero Style |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Full of flavor and nutrients this traditional Italian recipe is easy to prepare and makes a delightful change from boring baked chicken. Saute'ed chicken is graced with fresh asparagus, tomatoes, artichoke hearts, olives and a variety of herbs - Makes for a WOW one-pan family weeknight dinner. Ingredients:
4 whole chicken breasts, skinless and boneless |
1 tablespoon butter |
2 tablespoons olive oil, divided |
16 asparagus spears, trimmed, washed and cut into 2-inch lengths |
1 (9 ounce) box frozen artichoke hearts, slightly thawed |
2 large tomatoes, seeded and cut into 1-inch cubes |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
1 teaspoon onion powder |
2 teaspoons dried rosemary |
1 teaspoon dried thyme leaves |
1 cup dry breadcrumbs |
1 egg, lightly beaten |
2 bay leaves |
3 tablespoons shallots, chopped |
1 (3 1/4 ounce) can pitted black olives, drained |
2 tablespoons fresh lemon juice |
1/2 cup dry white wine |
Directions:
1. Wash and dry chicken breasts; spread out and flatten between two pieces of waxed paper. Set aside.
2. Heat the butter and 1 tablespoon of the oil in a 12-inch, heavy-bottom skillet.
3. Saute' the asparagus, artichoke hearts, and tomatoes over moderate heat for 5 minutes. Remove from the skillet and reserve.
4. Mix together the salt, pepper and onion powder; sprinkle over chicken breasts.
5. In a shallow dish mix together the rosemary, thyme and breadcrumbs. Dip the chicken in the egg and roll in the seasoned breadcrumbs.
6. To the skillet used for the asparagus and artichoke hearts, heat the remaining 1 tablespoon of oil. Once the oil is hot, add the bay leaves and breaded chicken breasts to the skillet, without crowding the pan. Sauté the chicken for 4 to 5 minutes over medium-high heat, without moving. Adjust the heat, up or down if needed. Turn the breasts and continue to sauté for an additional 2 to 3 minutes until the chicken is evenly browned and cooked throughout.
7. Next, add the asparagus, artichoke hearts, tomatoes, shallots, olives and white wine; drizzle evenly with lemon juice. Cover and lower the heat. Cook for an additional minute, turn breasts over, cover, and cook another minute - until wine cooks out.
8. Serve over angel hair pasta with a freshly tossed green salad and warm dinner rolls. Bueno Appetito!
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