Immune Supporting Recipe: Skillet Chicken and Artichokes!
This recipe is from the Food Network
(4) 6-8 ounce skinless, boneless chicken breats
salt and ground pepper
3 tablespoons extra-virgin olive oil
1 can quartered artichoke hearts, drained
1 small sweet red onion, cut into wedges
3-4 cloves of garlic (thinly sliced or minced)
1 tsp dried oregano
3/4 cup chicken broth
1/4 cup pitted calamata olives
1/2 cup chopped fresh parsley
1/3 cup roasted red peppers (jarred is fine)
1/4 cup crumbled feta cheese
- Place chicken breasts between two pieces of plastic wrap and pound until about 1/2 inch thick. Season with salt and pepper. Heat one TB olive oil in large skillet over medium – high heat. Add chicken and cook undisturbed until golden on the bottom (4-5 minutes), turn and cook until the other side is golden. Transfer to a plate and set aside.
- Wipe out the skillet and return to medium to high heat. Add the remaining 2TB olive oil, then, when hot, add the artichoke hearts, the red onion and cook undisturbed until golden in spots (one to two minutes). Season with salt, pepper and continue cooking, stirring occasionally until the vegetables are tender (about two more minutes). Add the garlic and oregano and cook, stirring for 30 seconds.
- Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover, and cook until the chicken is fully cooked through (4-6 minutes). Top with parsley, feta, peppers, and brine. Serve immediately and enjoy!