Braised Chicken with Artichoke Hearts & Olives

Braised Chicken with Artichoke Hearts & Olives might be just the main course you are searching for. For $5.4 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 51g of protein, 26g of fat, and a total of 540 calories. This recipe serves 2. A mixture of olive oil, chicken breasts, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe from Foodista has 3 fans. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 67%, this dish is good. Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato and Avocado, Hearts of Palm Salad with Artichoke Hearts, Cucumber, Tomato and Avocado, and Mediterranean Champagne Chicken With Artichoke Hearts and Olives are very similar to this recipe.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Season the chicken with salt and pepper. In a large saut pan, over medium low heat, add a couple drizzles of olive oil. Place the chicken skin side down in the pan and cook until golden brown, flip and cook a few minutes on the other side. Remove the chicken and place on a dish.
2. If the pan is dry add a small drizzle of olive oil again and the onion. Saut until slightly softened. Carefully add in the white wine and scrap all those delicious bits from the bottom of the pan. Allow the wine to reduce by half.
3. Add in the artichoke hearts, olives and broth. Add the chicken back to the pot and simmer cover for about 20 minutes.
4. Again remove the chicken from the pan. Add in the lemon juice and basil. Simmer for 5 minutes.
5. Pour that fabulous sauce overtop the chicken and enjoy!

 

Step by step:

1. Season the chicken with salt and pepper. In a large saut pan, over medium low heat, add a couple drizzles of olive oil.

2. Place the chicken skin side down in the pan and cook until golden brown, flip and cook a few minutes on the other side.

3. Remove the chicken and place on a dish.If the pan is dry add a small drizzle of olive oil again and the onion. Saut until slightly softened. Carefully add in the white wine and scrap all those delicious bits from the bottom of the pan. Allow the wine to reduce by half.

4. Add in the artichoke hearts, olives and broth.

5. Add the chicken back to the pot and simmer cover for about 20 minutes.Again remove the chicken from the pan.

6. Add in the lemon juice and basil. Simmer for 5 minutes.

7. Pour that fabulous sauce overtop the chicken and enjoy!

Nutrition Information:

covered percent of daily need