You have to love a fast weeknight meal, even when you have a break from work. I'm on Spring Break (woohoo!) this week, which means I'm even less interested in making dinners. Enter this super fast dinner.
I'll admit it; I knew the kids probably wouldn't love it. The flavors are on the sophisticated side of the flavor palette, and my husband and I enjoyed it very much. The five year old said the chicken was really good, but wouldn't eat any of the artichokes or onions and the two year old wouldn't taste any of it, other than the feta. Yes, feta. For a two year old.
I did not add the Peppadew peppers because I realized too late that they had gone bad. Oops, but I guess that's what happens when you don't plan to use up what you have. Nevertheless, this was still quite tasty, with a salty, briny taste going on.
Skillet Chicken and Artichokes Source: Food Network Magazine
4 6-to-8-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 9-ounce package frozen artichoke hearts, thawed and patted dry
1 small red onion, cut into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup vegetable broth
1/4 cup pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar
Directions
Pound the chicken (so it cooks evenly) until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat, add the chicken and cook about 4 minutes until golden. Turn and cook until the other side is golden, 2 to 3 more minutes. Remove from the skillet and set aside.
Wipe out the skillet. Heat 2 tablespoons olive oil in the skillet until shimmering; add the artichoke hearts and red onion and cook about 1 minute, without stirring, until golden. Season with salt and pepper and cook about 2 minutes or until tender, stirring occasionally. Add the garlic and oregano and cook, stirring, 30 seconds.
Add chicken to the skillet; add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley and feta.
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 9-ounce package frozen artichoke hearts, thawed and patted dry
1 small red onion, cut into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup vegetable broth
1/4 cup pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar
Directions
Pound the chicken (so it cooks evenly) until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat, add the chicken and cook about 4 minutes until golden. Turn and cook until the other side is golden, 2 to 3 more minutes. Remove from the skillet and set aside.
Wipe out the skillet. Heat 2 tablespoons olive oil in the skillet until shimmering; add the artichoke hearts and red onion and cook about 1 minute, without stirring, until golden. Season with salt and pepper and cook about 2 minutes or until tender, stirring occasionally. Add the garlic and oregano and cook, stirring, 30 seconds.
Add chicken to the skillet; add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley and feta.
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