Wednesday, May 23, 2012

Pan-fried Chicken With Tomatoes and Artichokes

This is my version of a recipe from Giada on the Food Network. It is similar to this. The main difference is that the chicken is dredged in flour and then cooked in the pan first, so that it develops a crust. I added artichoke hearts because there were some in the freezer. This is the perfect chicken dish—fast, flavorful, and adaptable to whatever ingredients you have on hand. Enjoy!

Pan-fried Chicken With Tomatoes and Artichokes
2 Tbsp. olive oil
2 Tbsp. butter
1 cup flour
Salt and pepper
4 chicken tenderloins, pounded to 1/4-inch thickness
1 (14.5-oz.) can diced tomatoes
1/4 cup kalamata olives, chopped
1/2 cup frozen artichoke hearts, thawed and chopped
1/3 cup white wine
Zest of half a lemon
1/4 cup chopped fresh flat-leaf parsley leaves

1. Melt butter in olive oil in a large skillet over medium-high heat. In a shallow bowl, mix together the flour, salt, and pepper. Season the chicken on both sides with salt and pepper, and then dredge in flour mixture. Cook the chicken 3 to 5 minutes on each side or until golden and done. Remove to a serving platter, and tent with foil to keep warm.
2. Add tomatoes and next 4 ingredients to skillet. Scrape up the browned bits on the bottom of the pan with a wooden spoon. Season with additional salt and pepper to taste. Cook until thoroughly heated, about 10 minutes. Stir in parsley. Spoon sauce over chicken on platter. Serve immediately.

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