directions
-
1
Finely chop onion
-
2
Peel and mince garlic
-
3
Remove leaves from rosemary and thyme stems and mince
-
4
Stack basil leaves and chop
-
5
Trim chicken and cut into 1-inch cubes
-
6
Coarsely chop prosciutto
-
7
Drain artichoke hearts and coarsely chop
-
8
Pit and quarter olives
-
9
Heat half the oil in large skillet or wok over medium heat. Season chicken and toss in pan 4 minutes
-
10
Remove to a bowl
-
11
Add remaining oil and the onion, garlic, prosciutto and red pepper flakes
-
12
Toss 1-1/2 minutes
-
13
Add artichokes, broth, olives, wine, rosemary and thyme, cook 1 minutes
-
14
Return chicken to pan add peas and heat until cooked through
-
15
Remove from heat and toss in basil.
CHICKEN WITH ARTICHOKES AND PROSCIUTTO
ingredients
- 1 small onion
- 1 clove garlic
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 6 fresh basil leaves
- 1-1/4 pounds boneless skinless chicken breasts
- 2 ounces prosciutto slices
- 1 (6-ounce) jar marinated artichoke hearts
- 1/3 cup Kalamata olives
- 3 tablespoons olive oil, divided use
- Pinch crushed red pepper flakes
- 1/3 cup chicken broth
- 3 tablespoons dry white wine
- 1 cup frozen tiny peas, thawed