Tuscan Chicken
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Tuscan Chicken
Category
Meat and Poultry
Ingredients
- 8 boneless, skinless chicken thighs, halved
- 1/3 cup flour
- 4 tablespoons Fustini's Tuscan Herb olive oil, divided
- 1 large onion, finely chopped
- 4-6 garlic cloves, minced
- 1 1/4 cups chicken broth
- 2 tablespoons tomato paste
- 1/2 cup kalamata olives, halved & pitted
- zest of 1 lemon
- 1 6-ounce jar marinated artichokes, drained and halved crosswise
- Fustini's Tuscan Herb spice blend and sea salt to taste
- 12/ cup grated parmesan cheese, or more to taste
- cooked rice or crusty bread for serving
Ingredients
Directions
- Salt chicken and place in a zipper plastic bag with flour. Shake until the chicken is completely covered. In a large, heavy skillet, heat 3 tablespoons of Fustini's Tuscan Herb olive oil and sauté, chicken until brown on all sides, about 6-7 minutes. Remove chicken to a platter.
- Add remaining oil to the pan. Cook the onion, stirring frequently until softened. Add garlic and cook 1 minute more. Stir in broth, tomato paste, olives, lemon zest and artichokes. Season with Tuscan Herb seasoning and bring to a boil.
- Return the chicken to the skillet. Lower heat, cover and simmer for about 20-30 minutes, turning chicken once or twice until internal temperature reaches 165 degrees. Sprinkle with Parmesan cheese. Serve over rice or crusty bread.