Braised Chicken With Artichokes And Sun-Dried Tomatoes

Name: Braised Chicken With Artichokes And Sun-Dried Tomatoes
Ingredients: 1 tablespoon extra-virgin olive oil; 4 bone-in, skinless chicken breast halves (about 6 ounces each); 2 tablespoon whole-wheat flour; 3 cloves garlic, sliced thinly; 1 cup low-sodium chicken broth; one 9-ounce package frozen artichoke hearts, thawed and quartered; 1/3 cup dry-packed sun-dried tomatoes, sliced thinly; 1/2 teaspoon grated orange zest; 1/4 cup orange juice; 1/2 teaspoon chopped fresh or dried rosemary; 1/2 teaspoon fine sea salt; 1/4 teaspoon black pepper

Liz Vaccariello|May 13, 2013 3:32 pm EST

4.3 (7 ratings)

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Braising allows the meat to really soak up the seasonings and the flavor of the broth. The result is a juicy, moist chicken breast that is delicious and satisfying.

Servings

4

Ingredients

1 tablespoon extra-virgin olive oil
4 bone-in, skinless chicken breast halves (about 6 ounces each)
2 tablespoon whole-wheat flour
3 cloves garlic, sliced thinly
1 cup low-sodium chicken broth
one 9-ounce package frozen artichoke hearts, thawed and quartered
1/3 cup dry-packed sun-dried tomatoes, sliced thinly
1/2 teaspoon grated orange zest
1/4 cup orange juice
1/2 teaspoon chopped fresh or dried rosemary
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper

Directions

Heat the oil in a large skillet over medium-high heat. Dredge the chicken in the flour, add to the pan, and cook until golden brown on both sides, about 5 minutes. Transfer to a plate.
Reduce the heat to medium, add the garlic to the pan and cook until golden brown, about 2 minutes. Add the remaining ingredients and bring to a boil.
Return the chicken to the pan and reduce the heat to a simmer. Cover and cook until the chicken is cooked through, about 5 minutes.