Saturday, June 26, 2010

pan-roasted chicken breast with artichoke hearts and tomatoes

Oh my goodness, the last month has been such a whirlwind. Buying a house, selling a condo, moving out of a condo, moving into a house. Needless to say, very little cooking was going on.

But now we're in and, for the most part, the dust has settled. The kitchen resembles less a repository for cardboard boxes and more somewhere where a little culinary magic might just happen.



I was finally able to take a deep breath one evening and whip a little something up with the few ingredients I had on hand. I have this great book called 30-Minute Meals and I was able to adapt a very swift chicken dish that was fit for company.



The beauty of the pan roasted chicken is that it takes no time at all and you get some of that yummy brown stuff on the bottom of your pan to deglaze and use as in your sauce. The artichoke hearts and tomatoes add both color and flavor and make a very mediteranean meal out of pantry staples.



One detail the the books recipe called for the I substituted was bone-in chicken breasts. These do typically have much more flavor and if you can find them, they work great. I, however, usually only have the boneless kind in my freezer and so I went with those - all turned out just fine.



I served this accompanied with blanched green beans and biscuits and it was truly a delicious 30-minute meal.

pan-roasted chicken breasts with artichoke hearts and tomatoes
serves 4

4 chicken breasts (bone in or out)
olive oil - about 5 Tbsp
1 large jar artichoke hearts (10+ ounces)
1 pint cherry tomatoes
3 Tbsp fresh lemon juice
2 garlic cloves, minced
2 tsp dried oregano
1 tsp dried (or fresh) thyme
2 pinches red pepper flakes
salt and pepper to taste

-preheat the oven to 450 degrees
-put 1-2 Tbsp oil in the skillet and heat
-season the chicken with salt and pepper and brown on both sides (about 5 minutes total)
-transfer the chicken to the oven and bake for 15 minutes (closer to 20 if using bone-in), until the thermometer reads 160 degrees
- toss the artichokes with salt and pepper and thyme and oregano. Add more oil to the skillet and heat, then brown the artichokes, stirring occasionally (about 8 minutes), then add in tomatoes until just wilted (2 minutes)
-spread artichoke and tomato mixture over the chicken breasts
-whisk together remaining olive oil with the lemon juice, garlic and pepper flakes, drizzle over chicken when serving.
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