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Ingredients
- 2 lbs small boneless and skinless chicken breast, lightly pounded (if the breasts are large, cut them into smaller pieces, then pound them to uniform-sized thickness)
- Kosher salt and pepper to taste
- 3 T olive oil
- 1 C chopped onions
- 2 C chopped tomatoes
- 1 C white wine
- 1 plg. (about 9 oz) frozen artichoke hears, thawed
- 1/2 C pitted kalamata olives
- 1 T capers
- 1 T dried parsley flakes
- 1/4 c chopped fresh basil, garnish
Details
Servings 6
Adapted from google.com
Preparation
Step 1
*Season the chicken breast halves light with salt and papper. Set aside.
*Heat a large, heavy skillet over high heat until very hot. Add the oil, and immediately add the chicken to the skillet without crowding it (note: you may have to cook the chicken in batches--DO NOT crowd the pan) and sear until the chicken releases from the bottom of the skillet, about 2-3 minutes.
*Turn and sea the other side (the chicken will NOT be cooked through).
*Transfer the cheicken to a dish, and set aside.
*Add onion to the skillet and sute for 1 minute.
*Add remaining ingredients, except the basil, and bring to a boil.
*Place the chicken back in the skillet.
*Reduce heat to medium, cover the pan and cook for about 1o minues more.
*Serve hot with the juices and vegetables served over.
*Garnish with fresh basil.
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