mediterranean chicken
(1 rating)
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I was looking for yet another way to make boneless, skinless chicken breasts interesting and, after a rummage in the fridge, came up with this. You'll notice that there is no added salt - that's because the olives, capers and artichoke hearts add enough salt.
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Saute
Ingredients For mediterranean chicken
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4chicken breast halves, skinless and boneless
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1 Tbspherbes de provence
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1 tspblack pepper, coarsely ground
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2 Tbspolive oil, extra virgin
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1/2 cpitted kalamata olives
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12 ozjar marinated artichoke hearts, drained
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3 Tbspcapers, drained
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1/4 clemon juice
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1/4 tspred pepper flakes
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1 Tbspbutter
How To Make mediterranean chicken
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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.
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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).
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3Add olives, artichoke hearts, capers, red pepper flakes and lemon juice. Simmer, uncovered, for about 5 minutes or until chicken is no longer pink.
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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.
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5Slice each chicken breast crosswise into 5 or 6 slices, and spoon some sauce over each breast to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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