Skillet Artichoke Chicken
Ingredients
- 4 boneless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 1 T cottonseed oil or olive oil
- ½ C white wine
- 1 T rosemary fresh, chopped
- 1 T capers drained
- 12 oz jar marinated artichoke hearts drained and roughly chopped
Instructions
- Season chicken with salt and pepper.
- Heat oil, over medium/high heat, in a non stick skillet. Add chicken. Allow to brown (approx 5 min) before turning over and browning the other side (another 4-5 min). Pour in wine and cook 2-3 minutes.
- Add in rosemary, artichoke hearts and capers. Cover and reduce heat to a simmer for 3-5 minutes, until chicken is cooked through.
- Serve over quinoa, pasta or rice.