Chicken with Artichoke & Olives September 28, 2017 By Jump to recipe Chicken with Artichoke & Olives September 28, 2017 by EIR Category Recipes Persons 2 Ingredients 6 oz CHICKEN BREAST, BONELESS, RAW 1 tbsp OLIVE OIL, EXTRA VIRGIN, 100% first cold pressed unrefined 1 cup ONION, RAW, sliced 2 clove GARLIC, RAW 1/2 tsp BLACK PEPPER, GROUND 1/2 cup WHITE WINE 1/2 cup CHICKEN BROTH, ORGANIC, LOW SODIUM 1 tsp CORNSTARCH 1 tsp DIJON MUSTARD 6 MED KALAMATA OLIVES, WHOLE 1/2 cup ARTICHOKE HEARTS, CANNED, NO SODIUM Instructions In a large skillet, heat oil. Add sliced onion and chopped garlic. Sauté 2-3 minutes, then add chicken breasts seasoned with black pepper. Cook approximately 8-10 minutes, turning halfway through. Remove chicken and vegetables from pan. Combine the wine, broth, cornstarch and mustard in a small bowl. Add to skillet and heat, scraping to loosen brown bits before bringing to a boil before reducing heat to medium. Slice olives in half and quarter artichoke hearts and stir in olives and artichokes and cook 2 minutes. Return chicken and vegetables to pan and cook an additional 2 minutes. Tags chicken with artichokes, easy chicken recipes, ketogenic recipes, paleo recipes © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.