Monday, July 12, 2010

Tomato Artichoke Chicken Deliousness

This was a last minute "what do I have in the kitchen" meal that actually turned out great! I also was able to use these bizarre huge beans from our garden that Michael has been asking me to cook with. They kind of look like lima beans, apparently they are called "pole beans." He got the seeds from one of his fellow gardening friends and we never established their official name or how to eat them. Anyway, I added them to this already healthy and fresh dish, and they were great. But, if you don't have a pole bean plant growing in your yard, or you cant find anything at the grocery store that looks the same, or the recipe is perfectly fine without them.

  • 3 Chicken Breasts
  • 2-3 tablespoons olive oil
  • 2 cloves Garlic
  • 2 shallots
  • 1 cup white wine
  • 1/2 can of tomato puree or diced tomatoes or tomato sauce (either will do)
  • 1 jar artichoke hearts, cut into quarters
  • 8-10 fresh cherry tomatoes
  • 1/2 jar marinaded sun dried tomatoes
  • 10 pole beans (shells removed)
  • 1/2 tablespoon chili flakes
  • salt, pepper, garlic powder to taste

Start by seasoning the chicken breasts with salt, pepper, and garlic powder. Brown on each side in 1 tablespoon olive oil, about 2 minutes per side. Remove from pan and set aside. Add the rest of the olive oil to the same pan along with the diced garlic and shallots. Saute until soft over medium heat. Turn heat to high and add the white wine, de-glaze the pan (meaning scrape the bits of of the chicken off the bottom) for about two minutes. Add the artichoke hearts, sun dried tomatoes, fresh tomatoes, chili flakes and tomato sauce and cook about 3 minutes. Add the chicken breasts back to the pan and cover. Let the dish cook for about 10 minutes on medium heat. The flavors will come together and the chicken will cook all the way through. I added the crazy pole beans last as they only took a few minute to cook. Serve with big green salad or with pasta.



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