Friday, November 5, 2010

Sauteed Chicken Breasts with Artichokes and Peppers

This dish was adapted from a Food Network Kitchens recipe. I really liked this and it is pretty healthy. As you can tell from the picture below, I served it with roasted asparagus and roasted potatoes.

What You'll Need:
4 teaspoons extra-virgin olive oil
4 boneless skinless chicken breasts (about 6 ounces each )
Kosher salt and freshly ground black pepper
1 onion, halved and sliced
4 cloves garlic, smashed
2 sprigs fresh thyme, leaves stripped
1 and 1/2 cups jarred marinated artichokes, drained and patted dry
1/2 cup jarred roasted red peppers, sliced into strips (I actually roasted my own. Learn how to roast your own here.)
2 tablespoons dry white wine like pinot grigio
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons unsalted butter
1/4 cup flat leaf parsley leaves

How to make it:
Preheat the oven to 400 degrees F.

Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.

(If you are going to roast potatoes. Put them in the oven at the same time you transfer the chicken to the oven. Drizzle the potatoes with olive oil and season with salt, pepper and dried herbs like oregano, rosemary or basil. Once you remove the chicken from the oven put the asparagus in, if serving, for 10 minutes. Leave the potatoes in. They should be done when the asparagus is done.)

While the chicken is finishing in the oven, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the wine and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the wine is syrupy and almost disolved, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

No comments:

Post a Comment