1. Place flour and thyme in shallow dish and stir to combine. Pat chicken dry (I use a paper towel) Dip chicken in flour to coat. Set aside. 2. At this point I typically start my rice. 3. In a large skillet heat oil over medium high heat. Add onion and garlic. Cook for 4 minutes. Push onion mix to side of pan, Add Chicken. COok Chicken 4 minutes each side or until chicken is brown, turning only once. 4. Add tomatoes, artichokes, broth, oregano, pepper, crushed red pepper, salt 5. . Stir just to combine. 6. Bring mixture to a boil, then reduce heat to a simmer and cover. Cook around 10 minutes or until chicken is tender and no longer pink. 7. Add Olives, reserving a few for plating. 8. (This step is optional, if you are hungry -eat and enjoy. Or wait a few more moments, and your patience shall be rewarded.) Remove chicken and cover. Turn heat up to medium high, and reduce the mixture by about 1/3rd. 9. Serve Chicken over rice, and top with tomato mixture . Garnish with remaining olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
