Chicken With Tomatoes And Artichokes
|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|
|Black pepper||To Taste|
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.