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

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

When the employees of a restaurant attended a fire safety seminar, they watched a fire official demonstrate the proper way to operate an extinguisher. "Pull the pin like a hand grenade," he explained, "then depress the trigger to release the foam." Later an employee was selected to extinguish a controlled fire in the parking lot. In her nervousness, she forgot to pull the pin. The instructor hinted, "Like a hand grenade, remember?" In a burst of confidence she pulled the pin -- and hurled the extinguisher at the blaze.

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