Olive & Artichoke Chicken

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


1.5 pounds boneless cubed chicken breast
10 fluid ounces chicken broth
3 ounces tomato paste
3 fluid ounces dry white wine
1/3 cup flour (seasoned with salt and pepper)
1/3 cup 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! 




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