Over the past few days I had been reading several Italian recipes and pinning recipes on pinterest. This recipe was inspired by all the chicken dished I had come across—I am sure somebody somewhere has already made this, but it was the first time I made it and it was delicious. Suprisingly light– and even though the tomatoes were out of season and there was a foot of snow on the ground, it still tasted good. I cannot wait to make this recipe with fresh seasonal recipes in the summer. Enjoy !
1lb of thinly sliced chicken breasts
¼ cup of flour for dredging
2 Tbsp of Olive oil
2 roma tomatoes, diced
1, 8 oz can of artichokes, sliced in half
2 tsp of minced garlic
10-12 basil leaves, sliced
Salt, pepper and red pepper flakes to season
½ cup dry white wine (something you can drink with dinner)
Season the flour with salt and pepper and dredge chicken breasts.
Heat oil in a pan and and fry the chicken till golden brown on medium heat—then set aside.
In the same pan add garlic, tomatoes and artichokes and sauté till tomatoes soften and fall apart.
Add the chicken back into the pan, season with salt, pepper, red pepper flakes and basil.
Fill the pan with wine and transfer the pan into a 350F oven and finish cooking for another 15min.
Serve straight form the oven with bread or pasta !