Braised Chicken with Artichoke Hearts & Olives

Ingredients

• •½ cup artichoke hearts
• •2 cups chicken broth
• •2 handfuls basil
• •juice of lemon
• •½ cup kalamata olives
• •olive oil
• •½ onion
• •salt & pepper
• •1 pound chicken breasts
• •½ cup white wine

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Method

From foodista.com — read the original

1. 1Season the chicken with salt and pepper. In a large saut pan, over medium low heat, add a couple drizzles of olive oil.
2. 2Place the chicken skin side down in the pan and cook until golden brown, flip and cook a few minutes on the other side.
3. 3Remove the chicken and place on a dish. If the pan is dry add a small drizzle of olive oil again and the onion. Saut until slightly softened. Carefully add in the white wine and scrap all those delicious bits from the bottom of the pan. Allow the wine to reduce by half.
4. 4Add in the artichoke hearts, olives and broth.
5. 5Add the chicken back to the pot and simmer cover for about 20 minutes. Again remove the chicken from the pan.
6. 6Add in the lemon juice and basil. Simmer for 5 minutes.
7. 7Pour that fabulous sauce overtop the chicken and enjoy!