Ingredients
- 1 lb Chicken breast boneless skinless butterflied
- 1/2 cup All-purpose flour
- 2 Eggs beaten
- 2 tsp Dried oregano
- 2 tbsp Extra-virgin olive oil plus more for drizzling the bread
- 2 cloves Garlic minced
- 3 tbsp Red onion minced
- 1 tbsp Lemon juice
- 2 cups Artichoke hearts drained and chopped
- 1 cup Chicken broth
- 3 tbsp Butter
- 1/4 cup Kalamata olives halved
- 2 tbsp Fresh parsley chopped
- 4 slices Crusty bread
- 1/2 tsp Fresh rosemary minced
Instructions
- Mix the egg, oregano, salt and pepper in a shallow bowl.
- Season the chicken with salt and pepper on both sides. Dip into the flour to coat well. Then into the egg.
- Heat the oil in a nonstick pan over medium heat; Add the chicken and cook until golden brown on both sides, then remove from the pan and set aside.
- Melt 2/3 of the butter in the pan, add the onion and garlic, saute for 1 - 2 minutes; then add the artichokes and saute for another 2 minutes.
- Add the broth and olives, bring to a simmer, add the chicken back to the pan and cover with a lid. Cook until the chicken reaches an internal temperature of 160 degrees using a thermometer, about 4-5 minutes.
- Remove the lid and add the remaining butter, simmer until the sauce reduces and thickens. Season with salt and pepper to your desired taste before serving.
- Spoon the sauce over the chicken, garnish with parsley. Drizzle a little olive oil onto the bread, season with salt and sprinkle with rosemary.
Nutrition
Calories: 542kcal | Carbohydrates: 49g | Protein: 37g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 1794mg | Potassium: 598mg | Fiber: 7g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 9mg | Calcium: 72mg | Iron: 4mg
Artichoke Chicken
Ingredients
- 1 lb Chicken breast boneless skinless butterflied
- 1/2 cup All-purpose flour
- 2 Eggs beaten
- 2 tsp Dried oregano
- 2 tbsp Extra-virgin olive oil plus more for drizzling the bread
- 2 cloves Garlic minced
- 3 tbsp Red onion minced
- 1 tbsp Lemon juice
- 2 cups Artichoke hearts drained and chopped
- 1 cup Chicken broth
- 3 tbsp Butter
- 1/4 cup Kalamata olives halved
- 2 tbsp Fresh parsley chopped
- 4 slices Crusty bread
- 1/2 tsp Fresh rosemary minced
Instructions
- Mix the egg, oregano, salt and pepper in a shallow bowl.
- Season the chicken with salt and pepper on both sides. Dip into the flour to coat well. Then into the egg.
- Heat the oil in a nonstick pan over medium heat; Add the chicken and cook until golden brown on both sides, then remove from the pan and set aside.
- Melt 2/3 of the butter in the pan, add the onion and garlic, saute for 1 - 2 minutes; then add the artichokes and saute for another 2 minutes.
- Add the broth and olives, bring to a simmer, add the chicken back to the pan and cover with a lid. Cook until the chicken reaches an internal temperature of 160 degrees using a thermometer, about 4-5 minutes.
- Remove the lid and add the remaining butter, simmer until the sauce reduces and thickens. Season with salt and pepper to your desired taste before serving.
- Spoon the sauce over the chicken, garnish with parsley. Drizzle a little olive oil onto the bread, season with salt and sprinkle with rosemary.
Nutrition
Calories: 542kcalCarbohydrates: 49gProtein: 37gFat: 20gSaturated Fat: 6gCholesterol: 169mgSodium: 1794mgPotassium: 598mgFiber: 7gSugar: 4gVitamin A: 546IUVitamin C: 9mgCalcium: 72mgIron: 4mg
Tried this recipe?Let us know how it was!