Featured Pinch Tips Video
- chicken breast halves, skinless and boneless
- 1 Tbsp
- herbes de provence
- 1 tsp
- black pepper, coarsely ground
- 2 Tbsp
- olive oil, extra virgin
- 1/2 c
- pitted kalamata olives
- 12 oz
- jar marinated artichoke hearts, drained
- 3 Tbsp
- capers, drained
- 1/4 c
- lemon juice
- 1/4 tsp
- red pepper flakes
- 1 Tbsp
1In a large saute pan (one that has a lid), heat olove oil over high heat. meanwhile, sprinkle both sides of chicken breasts with herbes de provence and black pepper. Brown breasts on both sides over high heat.
2Decrease heat to medium-low, turn breasts face down and cover. Cook at medium-low until breasts are slightly underdone (8-10 minutes, depending on the size).
3Add olives, artichoke hearts, capers, red pepper flakes and lemon juice. Simmer, uncovered, for about 5 minutes or until chicken is no longer pink.
4Romove chicken to serving platter and increase heat to high. Let liquid in pan reduce about 1/2, add butter and stir until butter is melted and sauce has an even consistency.
5Slice each chicken breast crosswise into 5 or 6 slices, and spoon some sauce over each breast to serve.