Lemon-Pepper Chicken and Artichokes

By bakers_delight85

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. chopped garlic
• 1 tsp. crushed red pepper flakes
• 4 boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 tsp. dried thyme
• 2 (14 ounce) cans artichoke hearts in water, drained
• 1/4 cup white wine
• 1 (2.25 ounce) can sliced black olives, drained
• 1 Tbsp. capers
• 3 Tbsp. lemon juice
• 1/2 tsp. lemon pepper seasoning
• 1/4 cup crumbled goat cheese (optional)
• 30 grape tomatoes, halved
• 4 leaves fresh basil, chopped
• 4 leaves fresh mint, chopped
• 6 lemon wedges, for serving

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and saute for 1 minute. Add the chicken pieces and season with thyme. Toss the chicken to coat and saute for 6 to 7 minutes, until no longer pink on the outside.
Add the artichokes and wine to the skillet. Stir gently and cook for 5 minutes longer, allowing the wine to reduce and the chicken to cook thoroughly.
Turn off the heat. Add the olives, capers, lemon juice, lemon-pepper seasoning and goat cheese, if using. Toss gently. Top the dish with grape tomatoes and chopped basil and mint. Garnish each serving with a lemon wedge.