Your weeknight just got game. Do people still say that? I dunno, but it seems appropriate, because this chicken will rock your weeknight world.
Chicken breasts cooked just right, earthy nutty artichoke, pickled caper goodness, and kickin’ awesome sauce. Love it.
Serves two. End to end time – 40 minutes
|Mise en Place|
|1 can||quartered artichokes, in water||1 small||red onion, sliced|
|1 clove||garlic, minced||2||chicken breasts|
|1/2 cup||sauvigion blanc|
|1/2 cup||chicken stock|
|fresh ground pepper|
|1||season chicken breasts|
|2||in a bit of olive oil, cook chicken breasts till done, flipping every few minutes until the middle of the breasts reads 155 on your themometer (carryover will take it to 165.)|
|3||evac chicken to plate when done|
|4||add onions to pan and cook until almost soft, 5ish minutes|
|5||add garlic and cook, 1 minute|
|6||add artichokes and capers, cook 1 minute|
|7||add wine, bring to a boil, and let it reduce in half.|
|8||add in chicken stock, scrape up any brown bits still on the pan|
|9||evac artichokes to serving plates|
|10||bring stock to a boil|
|11||swirl in butter and reduce until sauce like.|
|12||meanwhile, slice chicken and place on top of artichokes.|
|13||fish out any remaining onion slices and put on top of chicken.|
|14||pour sauce over top of chicken|
|15||serve, close your eyes, and enjoy the deliciousness.|
For making good chicken breasts in the skillet. I think a couple things are helpful.
- season your chicken and let it sit for 20 minutes to warm up from super fridge cold
- pat it dry before you put it in the pan
- put it in the pan and then shake immediately so it doesn’t stick
- cover the skillet with a lid to roast it
- cook on medium to medium low (depending on your stove). too hot and it will dry out and be icky.