Chicken Artichoke
Ingredients:
- 2 cans Polar 13.75 oz. Quartered Artichoke Hearts, drained
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- 4 tablespoons olive oil
- 6 chicken breasts, boneless and skinless
- 1 green bell pepper, sliced julienne
- 1 cup pitted black olives
- ½ cup chicken stock
- Salt and pepper to taste
Directions:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the onion and garlic for about 2 minutes, then add the bell pepper and sauté for another minute. Set the sautéed mixture aside on a plate.
- In the same skillet, add the remaining 2 tablespoons of olive oil. Sear the chicken breasts for 3 minutes on each side until they are cooked through.
- Add the sauté mixture, artichoke hearts, black olives , chicken stock and lower heat to simmer, about 3 minutes until warmed through, adjust seasoning to taste.
- Serve over rice.
Enjoy this easy and delicious Chicken and Artichoke Skillet recipe that is perfect for a busy weeknight or a casual dinner with friends. With simple ingredients and a quick cook time, this dish is sure to become a favorite in your recipe rotation.
