Mediterranean Smothered Chicken

Recipe adapted from Iowa Girl Eats.

Ingredients:

• 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: