Wednesday, October 8, 2014
Chicken with Artichokes, Tomatoes and Olives
10:09 PM | 
Posted by
Cara Mia
.
This tasty meal can be made in under 30 minutes and is sure to become one of your favorites.
This tasty meal can be made in under 30 minutes and is sure to become one of your favorites.
 |
| Chicken with Artichokes, Tomatoes and Olives |
Ingredients
- 4 (4-ounce) boneless, skinless chicken breast halves, or thighs
- Salt and ground black pepper
- 1/3 cup all-purpose flour or gluten free flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 STAR Hojiblanca Extra Virgin Olive Oil for Poultry/Fish
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 (14.75 ounce) Cara Mia Artichoke Hearts in Water, drained
- 1 (2.5 ounce) pouch STAR Spanish Manzanilla Pitted Olives
- 12 cherry tomatoes, cut in half
Directions
In a shallow dish (or plastic bag), combine flour, paprika, garlic powder salt and pepper. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat STAR Hojiblanca Extra Virgin Olive Oil for Poultry/Fish in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts, olives and tomatoes simmer 2 minute to heat through.
In a shallow dish (or plastic bag), combine flour, paprika, garlic powder salt and pepper. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat STAR Hojiblanca Extra Virgin Olive Oil for Poultry/Fish in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts, olives and tomatoes simmer 2 minute to heat through.
Serve with rice, pasta or mashed potatoes.
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