Start by brushing 4 chicken breasts on both sides
with extra virgin olive oil then seasoning with
garlic salt & pepper Saute for 3-4 minutes per
side, or until cooked through, then remove to a
plate and take the skillet off the heat to cool
for a few minutes.
After the chicken is done cooking, drop 8oz angel
hair pasta into salted, boiling water then cook
until al dente. It should be done right around the
same time the smothering sauce.
-Which is where we head to next... This is a
pretty quick-cooking dish, so make sure to have
all your ingredients prepped and ready to go on a
plate or cutting board nearby.
Turn the heat down to medium then place the
skillet back on the burner. Heat 2 Tablespoons
extra virgin olive oil then add 2 large chopped
shallots and season with salt and pepper. Saute
the shallots until they are translucent, about 3
minutes, then add 3 minced garlic cloves and cook
for 30 more seconds.
Add 1 can quartered artichoke hearts, 1 cup
marinated roasted tomatoes 2 Tablespoons capers,
and 1 teaspoon lemon zest.
-The tomatoes are lightly roasted then marinated
in olive oil, garlic and spices. If you can’t find
these in your area, sub in 1/2 cup chopped sun
dried tomatoes.
Saute the tomatoes and artichokes for a couple
minutes, just enough time to warm through, then
add 1/4 cup half & half and 1/2 cup chicken broth
Finish it up with the juice of 1/2 lemon, then
reduce the sauce for a minute or 2. Not too long,
or you won’t have enough to smother the chicken
with
Divide the pasta among four plates, top with a
cooked chicken breast, then SMOTHER.
Originally Submitted
5/4/2013
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