Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup chicken broth
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 tablespoon lemon juice
- 2 tablespoons capers, drained
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon unsalted butter
Feel free to substitute the artichoke hearts with sun-dried tomatoes for a sweeter profile, or use boneless, skinless thighs if you prefer darker meat.
Instructions
- Begin by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on each side, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic. Cook for about 1 minute, stirring frequently, until fragrant.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
- Add the chicken broth, artichoke hearts, lemon juice, and capers to the skillet. Bring the mixture to a gentle simmer.
- Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let the chicken simmer for 15-20 minutes, until cooked through and tender.
- Before serving, stir in the butter and sprinkle with fresh parsley for a touch of color and flavor.
Remember, cooking is as much about the senses as it is about the instructions. Trust your instincts, just as my abuela taught me, and adjust the seasoning to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International