Sauteed Chicken Breast with Artichokes and Peppers

Total Time:
45 min
20 min
25 min

4 servings

  • 4 teaspoons extra-virgin olive oil
  • 4 boneless skinless chicken breasts (about 6 ounces each )
  • Kosher salt and freshly ground black pepper
  • 1 onion, halved and sliced
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme, leaves stripped
  • 1 1/2 cups jarred marinated artichokes, drained and patted dry
  • 1/2 cup jarred roasted red peppers, sliced into strips
  • 2 tablespoons dry vermouth
  • 1 cup chicken broth, homemade or low-sodium canned
  • 1 to 2 tablespoons unsalted butter
  • 1/4 cup flat leaf parsley leaves
  • Preheat the oven to 400 degrees F.

  • Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.

  • Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.

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