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.