Artichoke Chicken

Prep Time 15

Cook Time 25

Servings servings

Calories 226kcal

Ingredients

2 large Chicken breast boneless skinless butterflied
2 tbsp Extra-virgin olive oil
2 tbsp Red onion chopped small
3 cloves Garlic sliced
1 cup Artichoke hearts halved or chopped
1/4 cup Kalamata olives halved
1/4 cup White wine optional
1 cup Chicken broth
2 tbsp Butter
2 tsp All-purpose flour
4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes right before serving if desired
4 tbsp Fresh basil chopped

US Customary - Metric

Instructions

Season both sides of the chicken well with salt and pepper.
Heat the oil in a non-stick pan over medium heat. Once the oil is hot, sear the chicken on both sides to a deep golden brown. Then add the onion and garlic. Saute until golden brown. Then add the artichoke and olives. Saute for 2 to 3 minutes then degalze the pan with wine, stir to release anything stuck on the bottom of the pan until the wine evaporates by half.
Then add the broth and butter, simmer for about 10 minutes to build flavor and cook the chicken to an internal temperature of 160 degrees using a thermometer.
In a bowl, whisk together the flour with an equal amount of water or more if needed to a smooth paste.
Slowly add the flour mixture to the simmering sauce a little at a time, until it reaches a thick smooth consistency.
Serve with bread, garnish with basil.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.

Nutrition