Absolutely delicious! The pictures of this fabulous chicken dish are awful, so I apologize in advance. While the pics don’t do it justice, I can tell you that the flavors in this dish all play off of each other so well, and it smells so good while it was cooking. I served it with some vegetable rice and ate every morsel of the yummy sauce. So good! This is on the must make list.
See last night I had planned to make this for dinner. My two younger boys have football practice every weeknight from 5:30 until 8:00, so they weren’t home. My oldest son and my teenage daughter weren’t home, and hubby called and said he wasn’t that hungry. But, but, but… I really wanted to make this tonight… sad face! :( So I was sitting here, pouting, when my daughter and her boyfriend walked in. I asked if they were hungry and they said yes! Yay! Hubby had to leave to pick up something from a friend’s house, so it was just me and the two teens. Then a friend of mine stopped by with her teenage daughter, so we all ended up eating this chicken last night around 8:00. Hence the awful pictures. I promise it was finger licking good though! You should try it :)
adapted from Alicia’s Recipes
3 tablespoons extra virgin olive oil
1 tablespoons salted butter
4 boneless, skinless chicken breast halves
1/4 cup flour
3 tablespoons black olives, chopped
2 tablespoons chopped fresh parsley
3 tablespoons sun dried tomatoes, rehydrated and chopped
Freshly ground pepper to taste
4 marinated artichoke hearts, diced
1/2 cup chicken broth
1 1/2 teaspoons capers
Place a handful of sun dried tomatoes into a small saucepan of water and bring to a boil. Boil for 3-4 minutes, then turn heat down and simmer for 5 minutes. Drain and let cool. Chop sun dried tomatoes and measure out. Measure out all other ingredients.
Pound chicken breasts to an even thickness. Heat olive oil and butter in a skillet. Dredge chicken in flour; place in skillet and cook over high heat, 6-8 minutes per side, until golden brown. Remove chicken to side dish and keep warm.
Use a wooden spoon to scrape up any brown bits in the pan. Stir sun dried tomatoes, capers, olives, artichokes and parsley into skillet. Pour in broth and cook until bubbly, deglazing skillet and you stir and scrape. Add chicken breasts and spoon sauce over them. Cook several minutes on each side, depending on the size of the breasts. If sauce becomes to thick, thin out with additional chicken broth or water.
More from me you might like:
Chile Lime Chicken on the Grill
Chicken with Garlic & Parsley
Spicy Grilled Chicken with Baja Black Beans and Rice
Greek Marinated Pork, Tomato Fritters, Greek Salad and Greek Loaf
More you might like from the internet:
Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta – from Baking and Boys
Mediterranean-Style Pepper Salad – from Tasty Eats at Home
Greek Chicken Kabobs – from My Baking Addiction
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