Zesty Chicken with Artichokes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Our two children, ages 5 and 8, love chicken. Both can be finicky eaters and they're not crazy about sauces, but they love this dish! It's so full of different flavors. Christine Ecker - Linwood, New Jersey Ingredients:
2 teaspoons dried thyme |
2 teaspoons grated lemon peel |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
4 teaspoons olive oil, divided |
1 large onion, chopped |
2 garlic cloves, minced |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved |
3/4 cup white wine or reduced-sodium chicken broth |
1/4 cup sliced pimiento-stuffed olives, drained |
1/4 cup sliced ripe olives, drained |
Directions:
1. Combine the thyme, lemon peel, salt and pepper; rub over chicken. In a large nonstick skillet, brown chicken in 2 teaspoons oil; remove and set aside.
2. In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, wine and olives. Return chicken to the pan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a meat thermometer reads 170°.
3. Remove chicken and keep warm. Simmer artichoke mixture, uncovered, for 2-3 minutes or until liquid has evaporated; serve with chicken. Yield: 4 servings.
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