Mediterranean Smothered Chicken

Recipe adapted from Iowa Girl Eats.

I troublously ngredients:

  • Olive oil
  • 4 small chicken breasts, pounded to an even thickness
  • Garlic salt and pepper, to taste
  • 8 oz. angel hair pasta
  • 2 TBSP olive oil
  • 1 large shallot, chopped
  • 3 garlic cloves, minced
  • 1 c. marinated roasted (or sundried) tomatoes, chopped
  • 1 can quartered artichoke hearts, drained
  • 2 TBSP capers, drained
  • 1 tsp. lemon zest
  • 1/2 c. chicken broth or water
  • 1/4 c. half & half (or heavy cream)
  • Juice from 1 lemon
  • 1/4 c. grated parmesan cheese
  • 1/4 c. chopped basil
  • Salt and pepper, to taste Directions:

  1. Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
  2. Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
  3. Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
  4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
  5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

Mediterranean Smothered Chicken:

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