Frango à mediterrânea

Ingredientes

• 1 1/2 pounds skinless, boneless chicken breasts ( (or 2 whole chicken breasts))
• 1 1/2 teaspoons freshly ground black pepper, ( divided)
• 1 teaspoon Kosher salt
• 3 tablespoons all-purpose flour, ( divided)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 cups chicken broth, ( 1 tablespoon reserved)
• 8 ounces cherry tomatoes
• 1/2 cup pitted kalamata olives, ( halved)
• 1/4 cup capers
• 14 ounces canned whole artichoke hearts in water, ( drained and quartered)

Modo de preparo

1. 1

   Prep the chicken for frying. Trim any excess fat from 1 ½ pounds chicken breasts and slice each in half lengthwise to make two thin cutlets (four total). With 1 teaspoon freshly ground black pepper and 1 teaspoon Kosher salt, evenly season both sides of the chicken breasts. Add 2 tablespoons flour to a plate and dredge each side of the breasts in the flour, shaking off any excess.

2. 2

   Brown the chicken. Heat 2 tablespoons olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high. Add the chicken breasts and cook for 2-3 minutes per side or until golden brown. Transfer to a platter or sheet pan and cover with foil.

3. 3

   Add the vegetables and sauce. Add 2 cups minus one tablespoon chicken broth (add to a small bowl) to the skillet with 8 ounces cherry tomatoes, ½ cup halved kalamata olives, and ¼ cup capers. Bring to a boil then reduce to simmer and cook for 5 minutes, stirring occasionally. Use a fork to mash the reserved 1 tablespoon flour into the reserved 1 tablespoon chicken broth to make a paste (this helps avoid clumps.) Whisk into the sauce until smooth and taste for seasoning, adding more salt or pepper to taste.

4. 4

   Add the artichoke hearts. Stir in the drained 14 ounces of quartered artichoke hearts, then nestle the chicken breasts back into the skillet. Cook for 5-10 more minutes until the artichokes are warmed through and the sauce thickens. Serve with pasta, rice, or pearl couscous.