Chicken with artichokes in a frying pan

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 364, total fat 16 G., saturated fats 4 G., proteins 44 G., carbohydrates 10 G., fiber 5 G., cholesterol 112 mg, sodium 586 mg, sugar 0 G.

This quick Mediterranean dish is made in one pan and is perfect for both a holiday treat and a delicious after-work dinner. Golden-seared chicken breast is served in a light sauce with artichokes, bell peppers, red onion, and black olives. Frozen or canned artichoke hearts can be used. Serve sprinkled with crumbled feta and fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts weighing 170-220 g each.
3 tablespoons extra-virgin olive oil
1 package (250g) frozen artichoke hearts, thawed and patted dry
1 small red onion, sliced into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup lightly salted chicken broth
1/4 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta
1/4 cup chopped Peppadew peppers + 2 teaspoons brine from a jar or canned roasted peppers

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, Artichokes, Kalamata olives, peppadew pepper, feta cheese, parsley, red onion, garlic, oregano

Cooking the dish according to the recipe:

Place the chicken breasts between two pieces of plastic wrap and pound with a frying pan until 1 cm thick. Sprinkle with salt and black pepper.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, undisturbed, until golden brown on the bottom, 4-5 minutes; flip and cook until golden brown on the other side, another 2-3 minutes. Transfer to a plate and set aside.

Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons of olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden brown in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, another 2 minutes.

Note

If you can't find frozen artichoke hearts, use canned ones.
Add garlic and oregano and cook, stirring, for 30 seconds.
Return the chicken to the pan, add the broth and olives. Bring to a gentle simmer, cover, and simmer until the chicken is cooked through, 4-6 minutes. Sprinkle with parsley, crumbled feta, peppers, and drizzle with the brine.

Categories:

recipe / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Bird / Food Network - recipes

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