Chicken With Tomatoes And Artichokes Recipe
Ingredients
| Virgin olive oil | 2 Teaspoon | |
| 4 boneless, skinless chicken breast halves (4 ounces each) | ||
| Artichoke hearts | 1 Can (10oz), quartered | |
| Plum tomatoes | 1 Cup (16 tbs), sliced | |
| Red onions | 1/2 Cup (16 tbs), sliced | |
| 1/4 cup defatted chicken stock | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| 6 imported black olives, pitted and sliced | ||
| Parsley | 2 Tablespoon, chopped | |
| Rosemary | 2 Teaspoon, chopped | |
| Orange rind | 2 Teaspoon, grated | |
| Garlic | 2 Clove (5gm), minced | |
| Black pepper salt | 1 To taste | |
Directions
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.
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.
Chef
