The Kitchen · Dinner
Chicken with Artichokes, Olives & White Wine
From The Kitchen
This recipe tastes like something you'd order at a little seaside restaurant. Briny olives, tender artichokes, garlic and lemon create a light pan sauce that's perfect with chicken.
Scale
Ingredients
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 (14-ounce) can artichoke hearts, drained and halved
- ½ cup Kalamata olives
- ½ cup dry white wine
- Juice of 1 lemon
- 2 tablespoons chopped parsley
- Salt and pepper
Method
- Season the chicken with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat and cook the chicken 5–6 minutes per side. Remove.
- Add the garlic and cook 30 seconds, then stir in the artichokes and olives.
- Add the wine and simmer 3 minutes.
- Return the chicken, add the lemon juice, and simmer until the chicken reaches 165°F.
- Sprinkle with parsley before serving.
Gina's tip
Delicious served with roasted fingerling potatoes and green beans.
Coach's Note
This tastes like a little seaside restaurant, and nobody needs to know it took twenty minutes. The briny olives do the heavy lifting.
Serve With
- Roasted fingerling potatoes
- Green beans
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina