Dinner · Poultry

Chicken with Tomatoes, Artichokes and Basil

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Over the past few days I had been reading several Italian recipes and pinning recipes on pinterest.  This recipe was inspired by all the chicken dished I had come across—I am sure somebody somewhere has already made this, but it was the first time I made it and it was delicious.  Suprisingly light– and even though the tomatoes were out of season and there was a foot of snow on the ground, it still tasted good.  I cannot wait to make this recipe with fresh seasonal recipes in the summer.  Enjoy !

Ingredients:

1lb of thinly sliced chicken breasts

¼ cup of flour for dredging

2 Tbsp of Olive oil

2 roma tomatoes, diced

1, 8 oz can of artichokes, sliced in half

2 tsp of minced garlic

10-12 basil leaves, sliced

Salt, pepper and red pepper flakes to season

½ cup dry white wine (something you can drink with dinner)

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Method:

Season the flour with salt and pepper and dredge chicken breasts.

Heat oil in a pan and and fry the chicken till golden brown on medium heat—then set aside.

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In the same pan add garlic, tomatoes and artichokes and sauté till tomatoes soften and fall apart.

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Add the chicken back into the pan, season with salt, pepper, red pepper flakes and basil.

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Fill the pan with wine and transfer the pan into a 350F oven and finish cooking for another 15min.

Serve straight form the oven with bread or pasta !

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3 thoughts on “Chicken with Tomatoes, Artichokes and Basil

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