Simple to make, brightly flavored, and relatively healthy, this easy-to-assemble dish comes to us from Nancy Kelly, of Holland. She writes that it “tastes elegant on top of mashed potatoes,” but that one way to “keep this meal interesting” is to use spaghetti instead. She also includes a list of helpful variations, but feel free to add your own favorite ideas.
2 whole or 4 half chicken breasts
2 tablespoons olive oil
½ medium onion, chopped
8 ounces marinated artichoke hearts
8 ounces sun-dried tomatoes in oil, drained
3 tablespoons lemon juice
Salt and pepper to taste
Cut chicken into 1-by-2-inch pieces. Heat oil over medium-high heat in a large skillet, and cook chicken pieces and onion until chicken is white and onion is lightly brown. Add artichokes, tomatoes, and lemon juice, mixing well. Season with salt and pepper. Cook, stirring frequently, until chicken is tender. Serve over mashed potatoes or spaghetti.
Variations: Add frozen peas, capers, and/or pimiento.
— Nancy Kelly
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