So, decided to try out this Delicious Recipe.
Bonus, easy to clean dishes. :)
Plus, Taylor loves Olives and Artichoke Hearts.
Colorful and Healthy!
2 Tbs Olive Oil
Salt and Pepper
4 Chicken Breasts
2 Shallots (or onions-small)
6 cloves Garlic, minced
1 C Chicken Broth
1 Tbs White Wine Vinegar
2 Roma Tomatos, cubed
1 pkg. Frozen Artichoke Hearts, thawed
1 C pitted Kalamata Olives
1 C pitted Green Olives
2 Tbs Oregano, divided
Pre-Heat oven to 375 degrees.
Heat Olive Oil in large skillet over Medium-High Heat
Cook Chicken for 5 minutes on each side.
Remove Chicken Breasts and place in a 9x13 cooking pan
Sautee Garlic and Shallots(Onions) for 3-4 minutes
Pour in Chicken Broth and add White Wine Vinegar
Mix with Garlic/Shallot mixture and scrape off the brown bits on the bottom.
Add in Tomatoes, Artichoke Hearts, Kalamata and Green olives and 1 Tbs Oregano
Simmer/Sautee for 3-4 minutes
Pour into Pan with Chicken Breasts
Cook for 30 minutes
Sprinkle with remaining Oregano and Serve
Adapted from: SouthernBoy Dishes