Mediterranean Chicken Recipe

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Mediterranean Chicken

Denise Dernorsek

By
@deni51

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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Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Saute

Ingredients

4
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
butter

Directions Step-By-Step

1
In 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.
2
Decrease 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).
3
Add olives, artichoke hearts, capers, red pepper flakes and lemon juice. Simmer, uncovered, for about 5 minutes or until chicken is no longer pink.
4
Romove 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.
5
Slice each chicken breast crosswise into 5 or 6 slices, and spoon some sauce over each breast to serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean
Other Tag: Quick & Easy