- Image via Wikipedia
Here’s one of my favorite recipes from the Low-Fat Lies
Chicken, Artichokes, Roasted Peppers, and Olives
2 servings – 360 calories per serving
pepper to taste
4 to 6 tablespoons white flour
3 tablespoons olive oil
1 garlic clove, peeled and chopped
4 ounces chicken breast, cubed
2 roasted red peppers, from a jar, cut into strips
20 medium black olives
1 6-ounce jar marinated artichokes
Add black pepper to flour and roll the chicken cubes in the mixture to coat. Heat the oil in a large skillet over medium-low heat. Add the garlic and cook about 2 minutes. Add chicken and cook for about 4 minutes. turning until lightly browned on all sides. Add the peppers and olives and heat through, about 2 to 3 minutes. Add artichokes with liquid and cook until heated through, 3 more minutes. Serve over short pasta.
This goes well with rice too! Enjoy!
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With poultry, especially with the breast of chicken, one of the problems I find is that the chicken itself is very dry.
Some people love their poultry that way. However, when serving chicken, I am one of those people who love the leg and thigh meet because of the most tenderness of that portion of the chicken.
With this recipe it doesn’t sound as though dryness OR blandness will be a problem.
Certainly with the peppers and olives present, the dish is going to have character.
I will try this recipe and then check back in with you.
In the meantime, thank you for adding to my chicken repertoire.
Beth
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Thanks a lot for this. It must be that artichokes are an unpopular food or something because you hardly ever find mention of them on the web.
I’ve always been intrigued (yea, I know that sounds stupid) by them in the store, mainly because I have know idea how to cook them. Now I do. Thanks so much.
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