Monday, 11 July 2016

Pan Fried Chicken with Artichokes Hearts

This is another of my really-easy-mid-week-meals. I always seem to grab a few chicken fillets for my supper when I'm cooking just for myself and I like to have a variety of different style and flavours 'up my sleeves' just to ring the changes. This dish brings loads of fresh flavors from the Mediterranean especially with the addition of lemon and olives.

Recipe serves 2
2 large fillets of chicken breast or 4 chicken thighs
half a jar of artichoke hearts
1 onion - finely diced
1 fat clove garlic - crushed
a glass white wine
juice half a lemon
handful of black olives - I used Nyon from south of France, these have a bitter bite which I love.
a teaspoon of chopped fresh rosemary
salt and pepper

Place a little olive oil into a heavy based frying pan and add the onions. Fry gently until they start to soften. Whilst the onion is cooking, cut the chicken into bite size pieces and then add to the pan with the onions. Shake the pan and sear the chicken on both sides until browned. Add the artichoke hearts along with the garlic and again, shake the pan to distribute. (I don't use a spoon to stir this type of dish you can end up breaking up the ingredients and loosing the look of the dish)

Let it all cook for a few minutes then add the wine and lemon juice along with a little water - about 3 tablespoons. Add the olives, sprinkle in the rosemary and cook for about five minutes or until the sauce reduces and the chicken is cooked through.

Serve with a bowl of rice and/or a salad.

Have a great start to your week
Love Lizx

 Pan Fried Chicken with Artichoke Hearts