This recipe is very tasty, colorful, and easy. I served it with rice, but it would be just as good with pasta or mashed potatoes. The chicken with the sauce is low carb, so if you’re worried about carbs you can easily skip the rice (or other starch) and add a nice salad such as a wedge. I used large chicken breasts that I cut into 2-3 pieces to make the portion sizes better, but you can use whole chicken breasts or you could even use smaller pieces or chunks (good for families). Also, if you want to stretch it a bit, just add another can of tomatoes.
2-2 1/4 lbs chicken breast, skinless and boneless
1/2 cup flour for coating chicken
small amount of oil for browning chicken
2 cans diced tomatoes (I used fire roasted)
1 can medium artichokes, cut lengthwise in quarters so each piece has part of the stem on
3/4 cup kalamata olives, cut in half
1 tablespoon capers
1 tablespoon minced garlic
salt and pepper to taste
Feta cheese (if desired)
Put the oil in a frying pan that has a lid and start it heating. Cut chicken breast into (2 or 3) lengthwise pieces. You can leave them whole if desired, but with large chicken breasts it’s a lot of meat, so I like to “portion” them. If you do leave them whole, adjust the cooking time accordingly. Place the flour in a bowl and coat the chicken with it. Place chicken in pan with heated oil and brown until golden on both sides.
When chicken is browned, add all other ingredients (except feta cheese). Stir to blend. Cover and cook for about 30 minutes or until done. Remove from pan and top with feta cheese if desired. Serve with rice, pasta, or mashed potatoes. If on a low carb diet, skip the starch and add a nice salad, such as a lettuce wedge.