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Sautéed Chicken with Artichokes

James Carrier
Yield Makes 4 servings
Notes: Accompany with hot cooked capellini (angel hair) pasta and a green salad with slivers of fresh fennel.


  • 4 boned, skinned chicken breast halves (5 to 6 oz. each)
  • Salt and pepper
  • 1 teaspoon olive oil
  • 2/3 cup fat-skimmed chicken broth
  • 1 can (13 3/4 oz.) artichoke hearts, rinsed and drained
  • 1/4 cup pitted niçoise or Spanish-style olives
  • 2 tablespoons drained capers
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons chopped parsley
  • Lemon wedges

Nutrition Information

  • calories 223
  • caloriesfromfat 24 %
  • protein 35 g
  • fat 6 g
  • satfat 1 g
  • carbohydrate 5.7 g
  • fiber 1.3 g
  • sodium 402 mg
  • cholesterol 83 mg

How to Make It

  1. Rinse chicken and pat dry. Sprinkle lightly all over with salt and pepper. Place each breast half between sheets of plastic wrap; with a flat mallet or rolling pin, gently and evenly pound chicken to 1/4 inch thick. Peel off plastic wrap.

  2. Pour oil into an 11- to 12-inch nonstick frying pan over high heat, tilting to coat bottom. When oil is hot, add chicken in a single layer, without crowding. When edges begin to turn white, turn pieces and cook until no longer pink in the center (cut to test), 3 to 4 minutes total. As chicken is cooked, transfer to a platter and keep warm; repeat to cook remaining breasts.

  3. Add broth, artichoke hearts, olives, capers, lemon juice, and oregano to pan; stir, scraping browned bits free, until mixture boils. Stir in parsley. Spoon sauce evenly over chicken. Add more salt and pepper to taste. Garnish with lemon wedges.