Chicken Breasts with Artichoke-Olive Sauce

Pan searing chicken breasts in a bit of olive oil and then popping them into the oven doesn’t excite my taste buds (rather bland if you ask me!) BUT, add a sauce like this and you just might catch me running a finger along the plate to savor the remnants. Oh dear, what would Emily Post have to say about that! Not only is this a lip-smacking meal, dinner is served in 20 minutes.

Serves 4
adapted from Food & Wine

1/4 cup plus 1 tablespoon olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
3 garlic cloves, minced
1 tablespoon chopped oregano
10 oz. jar marinated artichoke hearts
8 pitted kalamata olives, pitted and halved
1/2 cup coarsely crumbled feta cheese
salt and freshly ground black pepper
4 (6 oz.) skinless, boneless chicken breast halves
2 tablespoons chopped parsley

Preheat oven to 200c (400f). In a bowl, whisk 1/4 cup of the oil, lemon juice, zest, garlic and oregano. Fold in the artichokes, olive and feta. Season the sauce with salt and pepper. In an ovenproof skillet, heat the remaining 1 tablespoon olive oil. Add the chicken and cook over moderately high heat until browned, 3 minutes, turn over and transfer skillet to the oven. Roast the chicken for 10 minutes, until meat is white throughout. To plate up, add chicken breasts and spoon the sauce over each piece. Garnish with parsley and serve.  

The Culinary Chase’s Note: If you don’t have fresh oregano, use a teaspoon of dried. I didn’t use salt in the sauce as the feta and olives have their own unique salty taste. Fresh and easy with flavors to satisfy the most discerning palate…my kind of meal.  Enjoy!

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