Chicken and Artichokes

This is a dish similar to what I had at the restaurant Girarrosto Fiorentino in Rome, Italy years ago and have been recreating it home ever since – and ask for it every time I return to the restaurant. It is so simple and is made with ingredients I usually have on hand. I like to serve it with sliced tomatoes with a drizzle of balsamic glaze.

The recipe – this is very much a free form recipe, so ingredient amounts are not exact. Add more of what you like and less of what you don’t. Make it your own!

3/4 lb. +/- boneless chicken breasts, diced
1 clove garlic, diced
Olive oil
Unsalted butter
Small jar marinated artichoke hearts, drained and rough chopped
Sun-dried tomatoes pack in oil, drained and rough chopped
Kalamata olives, rough chopped
Capers
Juice of one lemon
White wine, such as Pinot Grigio or Sauvignon Blanc
Parmesan Cheese for sprinkling
Spaghetti, thin spaghetti or angel hair pasta, cooked according to package instructions

Heat olive oil (just eyeball a couple tablespoons) and 1-2 T butter in saute pan. Add chicken and cook til no longer pink in the middle (5-7 minutes), adding garlic about half way through cooking, stirring occasionally. Add all vegetables, lemon juice and a splash of wine. Heat through. Serve over cooked pasta and sprinkle with Parmesan cheese.

I served this with fresh tomatoes that I sprinkled with a little sugar, salt, pepper and a drizzle of balsamic glaze.

Serves 2




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