3 lbs. chicken boneless, skinless chicken breasts
2-3 Tblsp. olive oil
1 lb. fresh mushrooms, sliced
3 Tblsp. minced parsley or 1 Tblsp. dried
1 tsp. fresh garlic, crushed
1/4 tsp. dried thyme
1 1/2 cups chicken broth
12 oz. can tomato paste
1/4 cup apple cider vinegar with 1 Tblsp. sugar
1 can artichoke hearts, drained
1 can black whole pitted olives, drained
salt and pepper to taste
In a large skillet, lightly brown chicken in oil.
Add mushrooms, and seasonings, let mushrooms begin to cook.
Whisk together broth, vinegar and tomato paste.
Pour sauce over chicken.
Stir, put the lid on the pan and simmer for 15 minutes, until chicken is cooked through.
Gently stir in artichokes and olives, heat through.
Serve over pasta, rice or quinoa, or just enjoy the chicken and sauce with fresh steamed vegetables.
* Terri’s notes:
~ This one’s a keeper. Fast enough for family night, good enough for company.
~ Great prepared stovetop or my electric skillet worked well.
~ A whole cut up chicken or package of thighs would be great and add flavor too.
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