Chicken Olivia Recipe
Yield: 4 piecesRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1 can: Artichoke hearts drained, and quartered
1 can: Tomatoes,
1 tsp: Garlic cloves, crushed
3/4 cup: -reserved tomato liquid may add water or stock,
4: Chicken breasts, skinless
Black pepper,
Directions:
Drain tomatoes, reserving juice, and coarsely chop. Melt butter in heavy
skillet over medium heat. Add artichokes and saute 2 minutes. Add tomatoes
and garlic. Cook 1 minute. Add tomato liquid. Increase heat and boil until
liquid is reduced by half, stirring occcasionally, about 5 minutes.
Keep warm. Sauce can be made a day before. Reheat before continuing.
Rub chicken on both sides with pepper. Add chicken to sauce and cook about
3 minutes per side until done. Spoon sauce over chicken and serve.
Sylvias comments: this was really good! I used a can of tomatoes instead
of fresh, and their juice instead of the chicken stock. I also coarsely
chopped the artichokes instead of just quartering them. 3 minutes per side
was a joke for bone-in chicken; I had to remove the meat from the bones and
return to the pan for a few minutes. Served over rice, yummm!
Nutritional analysis per piece, with sauce & vegetables: 204 calories, 29
gm protein, 80 mg cholesterol, 9 gm carbohydrate, 240 mg sodium, 0.15 gm
fiber, 2.7 gm saturated fat, 2 gm monosaturated fat, 0.9 gm polunsaturated
fat, 6.1 gm total fat, 1.5 mg iron, 54 mg calcium, 26% of calories from fat
Posted on GEnie Food & Wine RT May 01, 1993 by THE.LARK [Lawrence]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp
skillet over medium heat. Add artichokes and saute 2 minutes. Add tomatoes
and garlic. Cook 1 minute. Add tomato liquid. Increase heat and boil until
liquid is reduced by half, stirring occcasionally, about 5 minutes.
Keep warm. Sauce can be made a day before. Reheat before continuing.
Rub chicken on both sides with pepper. Add chicken to sauce and cook about
3 minutes per side until done. Spoon sauce over chicken and serve.
Sylvias comments: this was really good! I used a can of tomatoes instead
of fresh, and their juice instead of the chicken stock. I also coarsely
chopped the artichokes instead of just quartering them. 3 minutes per side
was a joke for bone-in chicken; I had to remove the meat from the bones and
return to the pan for a few minutes. Served over rice, yummm!
Nutritional analysis per piece, with sauce & vegetables: 204 calories, 29
gm protein, 80 mg cholesterol, 9 gm carbohydrate, 240 mg sodium, 0.15 gm
fiber, 2.7 gm saturated fat, 2 gm monosaturated fat, 0.9 gm polunsaturated
fat, 6.1 gm total fat, 1.5 mg iron, 54 mg calcium, 26% of calories from fat
Posted on GEnie Food & Wine RT May 01, 1993 by THE.LARK [Lawrence]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Source from luhu.jp