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Chicken with Tomatoes, Artichokes, and Olives

By eMeals

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    Serves 6

    Total Time 45 minutes

    Prep Time 25 minutes

    Difficulty Level


    2¼ lb boneless, skinless chicken breasts

    ¼ tsp salt

    ¼ tsp pepper

    2 Tbsp olive oil, divided

    1 pint grape tomatoes

    2 cloves garlic, minced

    2 (14-oz) cans quartered artichoke hearts, drained

    ½ cup halved pitted kalamata olives

    ¼ cup water

    2 Tbsp balsamic vinegar

    3 Tbsp chopped fresh parsley


    1. Pound chicken to an even thickness between plastic wrap using a meat mallet. Sprinkle with salt and pepper.

    2. Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.

    3. Sauté tomatoes and garlic in 1 Tbsp hot oil in same skillet 5 to 6 minutes or until tomatoes begin to burst. Add artichokes, olives, water, and vinegar; cook 2 minutes or until slightly thickened.

    4. Serve artichoke mixture over chicken; sprinkle with parsley.

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