Chicken with Tomatoes, Artichokes, and Olives
Total Time 45 minutes
Prep Time 25 minutes
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
Pound chicken to an even thickness between plastic wrap using a meat mallet. Sprinkle with salt and pepper.
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.
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.
Serve artichoke mixture over chicken; sprinkle with parsley.