lunch

Braised Chicken with Artichoke Hearts & Olives

Name: Braised Chicken with Artichoke Hearts & Olives
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: heaping 1/2 cup artichoke hearts; 2 cups chicken broth (homemade even better if you have); 2 handfuls fresh basil, sliced; juice of 1 lemon; 1/2 cup pitted kalamata olives; olive oil; 1/2 red onion, small dice; salt & pepper; 1 pound skinless, boneless chicken breasts; 1/2 cup white wine

“Braised Chicken with Artichoke Hearts & Olives might be a good recipe to expand your main course recipe box. This recipe serves 2. For $5.4 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 51g of protein, 26g of fat, and a total of 540 calories. This recipe from Foodista has 3 fans. Head to the store and pick up salt & pepper, onion, basil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is pretty good. Try Mediterranean Champagne Chicken With Artichoke Hearts and Olives, Potato Salad With Capers, Kalamatan Olives and Artichoke Hearts, and Artichoke Hearts Braised In Lemon for similar recipes.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Artichoke hearts½ cup
Chicken brothhomemade even better if you have2 cups
Basilsliced2 handful
Juice of lemonjuice1
Kalamata olives½ cup
Olive oil2 servings
Onionsmall dice½
Salt & pepper2 servings
Chicken breastsboneless chicken breasts1 lb
White wine½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Season the chicken with salt and pepper. In a large saut pan, over medium low heat, add a couple drizzles of olive oil.
2
Place the chicken skin side down in the pan and cook until golden brown, flip and cook a few minutes on the other side.
3
Remove the chicken and place on a dish.If the pan is dry add a small drizzle of olive oil again and the onion. Saut until slightly softened. Carefully add in the white wine and scrap all those delicious bits from the bottom of the pan. Allow the wine to reduce by half.

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