Olive & Artichoke Chicken

  • Yield: 4-6 servings
  • Prep: 5 mins
  • Cook: 20 mins


1.5pounds boneless cubed chicken breast
10fluid ounces chicken broth
3ounces tomato paste
3fluid ounces dry white wine
1/3cup flour (seasoned with salt and pepper)
1/3cup olive oil
1 (6 oz) can-- California black ripe olives sliced in half
1 (12 oz) jar-- artichoke hearts-quartered


Dredge the chicken cubes in the seasoned flour. Saute in olive oil on med-high heat until skin is browned, but not cooked through. Stir in tomato paste. Add the white wine to deglaze the pan. Stir in chicken stock slowly keeping the sauce on the thicker side. Lower heat and simmer  for 10 minutes. Add the artichoke hearts and the California black ripe olives. Cook for 5 more minutes. Serve over rice or pasta. Enjoy this delicious dish!