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
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.