Chicken With Artichoke Hearts and Roasted Peppers
is a quick and easy weeknight dinner.
Chicken breasts are chameleons. They can take anything you give it and you will have a dish that tastes amazing — and you don’t have to be a gourmet chef to get results.
This is another easy chicken dish for those hectic days when you want to have a meal on the table in 30 minutes.
The key to ‘quick and easy’ is having a well stocked pantry and fridge of your favorite ‘condiment type’ foods.
Our favorites are artichoke hearts, roasted peppers or pimentos, black and green olives, capers, and jellies and jams. Also having fresh fruits on hand can also be helpful.
For this dish all you need are the chicken breasts, olives, artichoke hearts, roasted peppers or pimentos, a little chicken broth or bouillon and you can get cooking.
- 4 chicken breasts
- 3 TBLS. flour
- 2 TBLS. olive oil
- 1 TBLS. butter
- 1 cup chicken broth
- ¼ cup white wine (optional)
- juice from ½ lemon
- 1 6 oz. jar marinated artichoke hearts, drained
- 2-3 pieces of roasted peppers, sliced
- ½ cup black and/or green olives (use as much or little as you like)
- 2 TBLS. capers (optional)
- salt and pepper to taste
- 2 TBLS. chopped parsley
- Heat oil and butter in a sauce pan.
- Dredge the chicken breasts in flour, shake of excess flour, and add to hot oil. Saute about 4 minutes on each side. Remove from pan and set aside.
- To the pan add in the white wine (if using). Stir in the chicken broth and lemon juice, bring to a quick boil and then turn down to a simmer, now add in the chicken breasts. Cook for about 5 minutes.
- Add in the artichoke hearts, roasted peppers, olives and capers if using, stirring to blend together. Stirring occasionally cook for another 5-8 minutes, or until the chicken is cooked and tender.
- Season with salt and pepper and top with fresh parsley.
I have made this recipe many times and I recently updated the photo. I usually make quinoa as a side but in this remake dinner I made a combination of brown rice and farro with spinach.
You can always add your favorite side dish – Rice pilaf, mashed potatoes, or a healthy green salad are all great sides. If these are not on your radar, it’s o.k, whatever you like will be the perfect compliment for this dish.
This is one of my favorite flexible recipes that is quick and easy to prepare. You can make this dish with different add-ins using whatever you may have in your pantry or your fridge. Creativity and a little imagination can make this your signature dish.
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