Here is a quick and easy recipe that’s loaded with things that you can keep in your pantry for nights when company is coming or for the times when you simply don’t feel like stopping at the grocery store on the way home! I know the ingredients list is a little longer than most of my recipes, but trust me…..it’s worth it! Serve this delicious chicken on a platter heaping with tender vegetables and a light, crisp cream sauce, a side wild rice or roasted potatoes and you your guests are sure to be hovering around the pan looking for seconds!
Mediterranean Chicken with Artichokes, Peppers, and Olives
- 4 – 6-8 ounce chicken split breasts, boneless, skinless
- 1 cup all purpose flour
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 1/4 cup olive oil
- 1.5 cups dry white wine, I used chardonnay
- 2 tbsp dijon mustard, country style
- juice of 2 large lemons
- 1 cup low sodium chicken broth
- 1 cup roasted red bell peppers, (canned or fresh) cut into strips
- 1 cup marinated artichoke hearts
- 1/2 cup kalamata olives, pitted, cut in half
- 1 cup heavy cream
- 1/2 cup chopped parsley
Preheat oven to 350 degrees
Place flour, salt, and pepper on a plate and mix well. Dredge chicken in flour mixture and set aside.
In a heavy bottomed pan over high heat, add olive oil and heat until shimmering. Saute chicken breasts for 2-3 minute on each side, or until golden brown. Remove the pan from the heat and add the chicken to an oven safe pan and bake for 15-20 minutes or until internal temp reaches 165.
Place original chicken pan back on the stove over medium high heat and add the garlic. Cook for 1 minutes, do not allow it to brown. Deglaze the pan with white wine and lemon juice. Be sure to scrape any of the brown bits from the bottom of the pan. Whisk in the mustard. Bring to a boil and reduce by 2/3. Add the chicken broth and vegetables. Bring to a boil and cook for about 5 minutes, reducing the sauce by half. Reduce the heat to low and add heavy cream. Let sauce gently simmer until thickened, about 5 minutes.
Remove the chicken from the oven and place on serving platter. Top with vegetables and ladle the cream sauce over. Top with chopped parsley. Enjoy!