This bold, Mediterranean-style chicken dish features Lesley Elizabeth’s flavorful Sundried Tomato Pesto, artichokes, and diced tomatoes for a rich and satisfying meal.
Chicken & Artichokes with Sundried Tomato Pesto
Serves 4
Featuring: Sundried Tomato Pesto & Extra Virgin Olive Oil
Ingredients:
- Sundried Tomato Pesto, prepared as directed
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Salt and pepper to taste
- ⅓ cup Extra Virgin Olive Oil
- ¼ cup white wine
- 1 (14-ounce) can diced tomatoes with juice
- 1 (14-ounce) can artichoke hearts, quartered
Instructions:
- Prepare Sundried Tomato Pesto according to the directions on the jar and set aside.
- Season chicken breasts with salt and pepper, then dredge in flour.
- Heat Lesley Elizabeth Extra Virgin Olive Oil in a large skillet over medium-high heat until just smoking. Add chicken and brown on both sides. Remove chicken and set aside.
- Remove skillet from heat and carefully add white wine, scraping the browned bits from the bottom of the pan. Let the wine reduce for about 1 minute.
- Lower heat to medium. Add diced tomatoes (with juice) and cook for 1 minute, stirring constantly.
- Stir in prepared Sundried Tomato Pesto and artichoke hearts.
- Return chicken to the skillet. Cover, reduce heat to medium-low, and cook until the chicken reaches an internal temperature of 170°F.
This hearty and herbaceous chicken and artichoke recipe combines the richness of Sundried Tomato Pesto, the brightness of tomatoes, and the tenderness of artichokes. Finished with a splash of white wine and our premium Extra Virgin Olive Oil, it’s a comp