| Garlic and Artichoke Chicken |
Recipe Type: Entree
- 3 Teaspoons Olive Oil
- 1 Lb Fresh Chicken Tenders, Quartered
- Salt and Pepper, For Seasoning
- 1 Snow White Super Colossal Garlic Clove, Slice Thinly
- 14 oz Artichoke Hearts, Drained and Quartered
- 1/2 Cup Dry White Wine
- 1/2 Cup Chicken Broth
- 1 Pint Grape Tomatoes
- 1 Teaspoon Fresh Grated Orange Peel
- Season both sides of chicken with salt and pepper. Place skillet over medium high heat and add 2 teaspoons olive oil. Once heated, add in the chicken. Let cook for about 8 minutes, or until cooked.
- Take a slotted spoon and transfer the chicken to a bowl. Reduce heat to medium and add in remaining olive oil.
- Toss in the garlic slices and cook for about 30 seconds, or until golden brown.
- Add artichokes. Cook until brown (3 – 4 minutes).
- Bring the heat up to medium high and stir in white wine. Let cook for 1 minute.
- Add chicken broth and tomatoes. Cook for 2 to 3 minutes, covered.
- Take the skillet off the heat and add the chicken in.
- Add orange peel to skillet and stir well. Serve.
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