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Sautéed Chicken Breasts with Artichokes and Olives Recipe

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This recipe for Sautéed Chicken Breasts with Artichokes and Olives, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. pepper
2 T. olive oil
1 (9-oz.) pkg. frozen artichoke hearts, thawed
2 T. chopped shallots
1/4 c. dry white wine or chicken broth
1 T. chopped fresh rosemary or 1
tsp. dried
3/4 c. pitted Kalamata olives

Directions:
Directions:
1. Sprinkle chicken with salt and pepper. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 6 to 8 minutes or until browned, turning once.

2. Add artichoke hearts and shallots; reduce heat to low. Add wine; sprinkle with rosemary. Cook, covered, 4 to 5 minutes; turn chicken. Add olives; cook 4 to 5 minutes or until chicken is no longer pink in center. Place chicken on platter.

3. Increase heat to high. Boil cooking juices, artichokes and olives 1 to 2 minutes or until liquid is slightly reduced. Pour over chicken.

Number Of Servings:
Number Of Servings:
4

 

 

 

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