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Chicken With Tomatoes And Artichokes

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Ingredients
  Virgin olive oil 2 Teaspoon
  Boneless skinless chicken breast halves 16 Ounce (4 Pieces, 4 Ounces Each)
  Canned artichoke hearts 14 Ounce, drained and quartered (1 Can)
  Sliced plum tomatoes 1 Cup (16 tbs)
  Sliced red onions 1⁄2 Cup (8 tbs)
  Defatted chicken stock 1⁄4 Cup (4 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Black olives 6 , pitted and sliced (Imported)
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh rosemary 2 Teaspoon, chopped
  Grated orange rind 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Salt To Taste
  Black pepper To Taste
Directions

In a large no-stick frying pan over medium heat, heat the oil and saute the chicken for 4 minutes per side, or until lightly browned.
Add the artichoke hearts, tomatoes, onions, stock, orange juice, olives, parsley, rosemary, orange rind and garlic.
Reduce the heat, cover and simmer for 7 to 10 minutes, or until the vegetables are hot and the chicken is no longer pink when cut with a knife.
Add salt and pepper to taste.

Recipe Summary

Method: 
Simmering
Ingredient: 
Chicken

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