mediterranean chicken
(1 RATING)
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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prep time
10 Min
cook time
20 Min
method
Saute
yield
4 serving(s)
Ingredients
- 4 - chicken breast halves, skinless and boneless
- 1 tablespoon herbes de provence
- 1 teaspoon black pepper, coarsely ground
- 2 tablespoons olive oil, extra virgin
- 1/2 cup pitted kalamata olives
- 12 ounces jar marinated artichoke hearts, drained
- 3 tablespoons capers, drained
- 1/4 cup lemon juice
- 1/4 teaspoon red pepper flakes
- 1 tablespoon butter
How To Make mediterranean chicken
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Step 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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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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