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:

heaping 1/2 cup artichoke hearts

2 cups chicken broth (homemade even better if you have)

2 handfuls fresh basil, sliced

juice of 1 lemon

1/2 cup pitted kalamata olives

olive oil

1/2 red onion, small dice

salt & pepper

1 pound skinless, boneless chicken breasts

1/2 cup white wine

Equipment:

frying pan

pot

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:

Quickview
539 Calories
51g Protein
25g Total Fat
12g Carbs
19% Health Score
Limit These
Calories
539k
27%

Fat
25g
39%

  Saturated Fat
3g
25%

Carbohydrates
12g
4%

  Sugar
4g
5%

Cholesterol
149mg
50%

Sodium
2348mg
102%

Alcohol
6g
34%

Get Enough Of These
Protein
51g
103%

Vitamin B3
24mg
122%

Selenium
74µg
106%

Vitamin B6
1mg
89%

Phosphorus
508mg
51%

Vitamin B5
3mg
33%

Potassium
999mg
29%

Vitamin E
3mg
26%

Vitamin B2
0.39mg
23%

Magnesium
75mg
19%

Vitamin K
18µg
17%

Fiber
3g
15%

Vitamin B1
0.22mg
15%

Manganese
0.27mg
14%

Vitamin C
10mg
13%

Zinc
1mg
11%

Iron
1mg
9%

Vitamin B12
0.5µg
8%

Copper
0.16mg
8%

Vitamin A
312IU
6%

Calcium
54mg
5%

Folate
20µg
5%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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