Chicken Breasts with Artichokes and Olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless skinless chicken breast halves1/4 teaspoon salt1/8 teaspoon pepper2 tablespoons olive oil1 can artichoke hearts, rinsed1/2 onion, chopped into large chunks1/2 cup chicken broth1 teaspoon dried rosemary 3/4 cup pitted Kalamata olives
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 onions; reduce heat to low. Add broth; 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.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PDALTON.
2. Add artichoke hearts and onions; reduce heat to low. Add broth; 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.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PDALTON.
Nutritional Info Amount Per Serving
- Calories: 263.4
- Total Fat: 15.9 g
- Cholesterol: 41.5 mg
- Sodium: 784.2 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.8 g
- Protein: 19.7 g
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