Chicken Breasts with Artichokes and Olives
February 08, 2023
Categories: Dinner, Poultry, Chicken, Vegetables, Artichokes, Stove Top, Oil, Boneless Pieces more
"I like to visit a local olive grower nearby and they have some wonderful oils and other products. This is an adaption of one of their recipes. If you don't have access to lemon infused oil, any kind of good quality olive oil will work."
- Serving Size: 1 (178.5 g)
- Calories 172.5
- Total Fat - 3.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 12 mg
- Sodium - 981.6 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 6 g
- Sugars - 0.8 g
- Protein - 10.2 g
- Calcium - 56.8 mg
- Iron - 2.6 mg
- Vitamin C - 10.2 mg
- Thiamin - 0.2 mg
Step by Step Method
In a medium size shallow dish mix flour, salt and pepper. Dip chicken in milk and dredge in flour mixture.
Add olive oil to a large skillet over med-high heat until hot but not smoking. Add chicken and sauté 4 minutes on each side until golden brown. Remove chicken and set aside.
Add garlic and saute for 1 minute making sure you don’t burn it.
Add wine and deglaze the pan. Add the chicken broth and bring to a slight boil.
Turn heat to low and add a small amount of flour and whisk until thickened.
Return chicken and sliced olives and artichoke hearts to the skillet and simmer for 3-5 minutes.
Place chicken on platter and pour sauce evenly over the chicken.
Garnish with freshly chopped Italian parsley.
Tips & Variations
No special items needed.