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CHICKEN WITH ROASTED RED PEPPERS AND OLIVES – chicken with roasted red peppers and olives
Stav Kogan

CHICKEN WITH ROASTED RED PEPPERS AND OLIVES

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp grass-fed butter
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 lb boneless skinless chicken breast, sliced lengthwise into tenders
  • ½ cup white wine or chicken broth
  • 1 can artichoke hearts, drained and chopped
  • 2 or 3 roasted red peppers, diced
  • ⅓ cup Kalamata olives
  • ¼ cup chopped fresh parsley
  • Deglaze the pan with the wine or broth, stirring to scrape up the browned bits from the bottom, and then add the artichoke hearts and roasted red peppers. Cook for 7 to 10 more minutes.

Method
 

  1. In a large skillet over medium heat, heat the butter.
  2. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
  3. Add the chicken to the pan, and brown, about 5 minutes more.
  4. Add the olives during the final minute of cooking, and serve garnished with the parsley.

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