Chicken With Chunky Vegetable Sauce
Total Time: 40 mins
Preparation Time: 5 mins
Cook Time: 35 mins
Ingredients
- Servings: 4
- 2 tablespoons flour
- 2 teaspoons thyme
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, smashed then minced
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (14 ounce) jar marinated artichoke hearts, drained and quartered
- 1/2 cup reduced-sodium chicken broth
- 1 teaspoon oregano
- 1 teaspoon crushed red pepper flakes
- 1 dash salt
- 1 dash black pepper
- 1 dash salt
- 15 whole pitted kalamata olives
- hot cooked rice
Recipe
- 1 place flour and thyme in shallow dish and stir to combine. pat chicken dry (i use a paper towel) dip chicken in flour to coat. set aside.
- 2 at this point i typically start my rice.
- 3 in a large skillet heat oil over medium high heat. add onion and garlic. cook for 4 minutes. push onion mix to side of pan, add chicken. cook chicken 4 minutes each side or until chicken is brown, turning only once.
- 4 add tomatoes, artichokes, broth, oregano, pepper, crushed red pepper, salt
- 5 . stir just to combine.
- 6 bring mixture to a boil, then reduce heat to a simmer and cover. cook around 10 minutes or until chicken is tender and no longer pink.
- 7 add olives, reserving a few for plating.
- 8 (this step is optional, if you are hungry -eat and enjoy. or wait a few more moments, and your patience shall be rewarded.) remove chicken and cover. turn heat up to medium high, and reduce the mixture by about 1/3rd.
- 9 serve chicken over rice, and top with tomato mixture . garnish with remaining olives.
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