Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, October 9, 2009

Chicken and Artichoke Saute


One of the dishes that we so enjoyed this week was this Chicken and Artichoke Saute over mashed potatoes. It was very similar to this dish that we enjoyed a few weeks ago, but slightly different. The thyme created a different flavor, and we all really enjoyed the tastes and textures with some creamy mashed potatoes. I omitted the olives, because I was afraid it would be too much flavor for the kids. I don't think it was missing anything, so I would leave them out again. I cut my chicken breasts into tenders to make it easier to eat -- if you want to do that, just slice each boneless breast into four long, thin pieces. I would probably add more chicken broth next time -- there wasn't as much sauce as we would have liked -- so I have noted the increase below from 1/2 cup to 1 cup.

Chicken and Artichoke Saute
serves 6

4 T. flour
1 T. dried thyme
4 skinless boneless chicken breasts
3 T. olive oil
1 garlic clove, minced
2 cans artichokes (canned in water), drained and halved
2 red peppers, seeded and thinly sliced
1/2 cup kalamata olives, halved (I omitted)
4 T. dry white wine
1 c. chicken stock
Zest and juice of 1 lemon
Salt and pepper

Place the flour, thyme, salt and pepper in a bowl. Flour the chicken a few pieces at a time. Remove the chicken to a plate, shaking off any excess flour.

Heat the oil in a large pan over moderate heat. Add the chicken and saute for about 5 minutes on each side (do not crowd the pan -- you made need to cook it in batches), moving around occasionally, until golden brown. Continuing cooking for 10 minutes or until the juices run clear when they are pierced. Transfer to a plate and keep warm.

Pour off any excess oil from the pan, leaving just a film, then add the garlic and cook for 10 seconds, stirring. Add the artichokes and red peppers, and saute for 3–5 minutes, stirring frequently, until the peppers are tender. Stir in the black olives. Add the wine and allow to bubble, stirring, until it has evaporated. Stir in the stock, lemon juice and lemon zest, bring to the boil and cook until reduced by about half. Season with salt and pepper.

Add the chicken back to the pan to heat through in the sauce. Serve with mashed potatoes.


Margaret in Minnesota said...

You left out the olives but left IN the artichoke hearts and still your kids ate this? I love artichoke hearts myself but I don't know if I could get the rest of the family to eat them.

And they are not that picky a crew.

scmom (Barbara) said...

Yes, Margaret, they do eat artichokes, although Peach eats hers right out of the can and does not like them hot. Artichokes are a fairly new thing for them -- in that I have not always cooked with them, thinking they would not like them. But once I tried (in a Spinach Artichoke hot appetizer), they realized they were yummy.

Suzanne said...

This is a good recipe because for picky eaters, they can have the fried chicken strips plain, and the rest of us can eat them with the sauce. It was very good and easy!