Chicken Carciofi
This Chicken Carciofi is a delicious combination of artichokes, tomatoes and tender chicken in a wine and lemon sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- 3 ounces Marinated artichoke hearts ½ a jar or about 1 cup
- 1 cup Cherry tomatoes
- ½ cup All-purpose flour
- 3 Tablespoons Avocado oil
- 2 Tablespoons Unsalted butter
- 3 Garlic cloves minced/grated
- Garlic salt optional
- Salt and pepper to taste
- ¼ cup White wine to taste
- Juice of half a lemon to taste
Instructions
- Slice the chicken breast in half lengthwise. I like to season them with a bit of salt and pepper and same garlic salt.
- Add the flour into a large plate and season with salt and pepper.
- Dredge the chicken in the seasoned flour, shaking off the excess.
- In a large fry pan over medium-high heat add the avocado oil until it is hot. Add the chicken and cook until golden brown on both sides. About 4 minutes per side.
- Transfer the chicken to a plate and set aside.
- In the same pan you cook the chicken (do not wipe clean) add one tablespoon of butter and add the minced garlic and cook for 1 minute until fragrant.
- Add the artichokes and tomatoes and cook for 2-3 minutes.
- Add the wine and scrape up any browned bits on the bottom of the pan.
- Bring to a simmer until the wine reduces by half. Add the chicken back in and gently simmer.
- Add the remaining 1 tablespoon of butter. Coat each piece of chicken with the sauce until the chicken is warmed through, about 2 minutes and serve.
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