Chicken with Artichokes and Olives
Chicken with Artichokes and Olives

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken with artichokes and olives. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

For this easy chicken recipe, add Mediterranean flavor by topping the chicken with a mixure of artichokes, olives and Dijon mustard. Add to pan, scraping pan to loosen browned bits. Serve this saucy artichoke-and-olive studded stew over barley.

Chicken with Artichokes and Olives is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Chicken with Artichokes and Olives is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook chicken with artichokes and olives using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Chicken with Artichokes and Olives:
  1. Get 1 packages refrigerated angel hair pasta
  2. Take 1 lb. boneless chicken breast
  3. Take 1 can (small) sliced olives
  4. Get 1 jar (small glass) artichokes
  5. Get 1 can Del Monte pasta ready tomatoes
  6. Make ready 1 medium onion, sliced in eighths
  7. Prepare 1 tsp rosemary
  8. Get 1 tbsp vegetable oil

All Reviews for Braised Chicken With Artichokes, Olives, and Lemon. Return the chicken to the pan and add the artichokes, both kinds of olives, and the capers. Sprinkle with the parsley and serve. Sprinkle chicken with salt and pepper.

Steps to make Chicken with Artichokes and Olives:
  1. In large skillet, brown chicken in oil on medium heat for 10 min., then flip and brown other side.
  2. Add tomatoes, juice from artichokes and olives, onion, and rosemary, simmer on low for 30 min.
  3. Add artichokes and olives, simmer for 5 min.
  4. Cook angel hair pasta, drain.
  5. Put food on pasta.

Remove chicken from pan; keep warm. Combine wine, broth, cornstarch, and mustard. Add to pan, scraping pan to loosen browned bits. The artichoke salad has vinegar in it (purchased at Aldi), after thickening it, it made a very tasty sauce. Pineapple is optional, I just happened to have.

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