Braised chicken artichoke olive

Name: Braised chicken artichoke olive
Total time: 45 min
Yield: 2 servings
Ingredients: 264.5 g artichoke hearts; 470 ml chicken broth; 2 handfuls fresh basil; 1 lemon juice; 67.5 ml kalamata olives; 2 servings olive oil; 0.5 red onion; 2 servings salt and pepper; 453.59 g boneless skinless chicken breast; 120 ml white wine

A flavorful and hearty main course, Braised Chicken with Artichoke Hearts & Olives is a delicious option for those following a gluten-free, dairy-free, paleolithic, and primal diet. This dish covers 28% of your daily requirements of vitamins and minerals. It is perfect for a special dinner or holiday meal and takes approximately 45 minutes to prepare.

Ingredients

artichoke hearts

264.5 g

chicken broth

470 ml

fresh basil

2 handfuls

lemon juice

kalamata olives

67.5 ml

olive oil

2 servings

red onion

0.5

salt and pepper

2 servings

boneless skinless chicken breast

453.59 g

white wine

120 ml

Method

Season the chicken with salt and pepper. In a large saut pan, over medium low heat, add a couple drizzles of olive oil.
Place the chicken skin side down in the pan and cook until golden brown, flip and cook a few minutes on the other side.
Remove the chicken and place on a dish.If the pan is dry add a small drizzle of olive oil again and the onion. Saut until slightly softened. Carefully add in the white wine and scrap all those delicious bits from the bottom of the pan. Allow the wine to reduce by half.
Add in the artichoke hearts, olives and broth.
Add the chicken back to the pot and simmer cover for about 20 minutes.Again remove the chicken from the pan.
Add in the lemon juice and basil. Simmer for 5 minutes.
Pour that fabulous sauce overtop the chicken and enjoy!