Braised Chicken with Artichokes and Sun-Dried Tomatoes

Braised Chicken with Artichokes and Sun-Dried Tomatoes
Staff Writer
Braised Chicken with Artichokes and Sun-Dried Tomatoes

The Digest Diet

Braised Chicken with Artichokes and Sun-Dried Tomatoes

Braising chicken doesn't take as long as you think — this recipe takes just 25 minutes from start to finish. And braising allows the meat to really soak up the seasonings and the flavor of the broth. The result is a juicy, moist chicken breast that is delicious and satisfying.

Ingredients

  • 1  Tablespoon  extra-virgin olive oil
  • bone-in, skinless chicken breast halves (about 6 ounces each)
  • 2  Tablespoons  whole-wheat flour
  • cloves garlic, sliced thinly
  • 1  Cup  low-sodium chicken broth
  • One 9-ounce package frozen artichoke hearts, thawed and quartered
  • 1/3  Cup  dry-packed sun-dried tomatoes, sliced thinly
  • 1/2  Teaspoon  grated orange zest
  • 1/4  Cup  orange juice
  • 1/2  Teaspoon  chopped fresh or dried rosemary
  • 1/2  Teaspoon  fine sea salt
  • 1/4  Teaspoon  black pepper

Directions

Heat the oil in a large skillet over medium-high heat. Dredge the chicken in the flour, add to the pan, and cook until golden brown on both sides, about 5 minutes. Transfer to a plate.

Reduce the heat to medium, add the garlic to the pan and cook until golden brown, about 2 minutes. Add the remaining ingredients and bring to a boil.

Return the chicken to the pan and reduce the heat  to a simmer. Cover and cook until the chicken is cooked through, about 5 minutes.

Nutritional Facts

Total Fat
8g
11%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
14g
11%
Protein
3g
7%
Vitamin A, RAE
13µg
2%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
30mg
3%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Selenium, Se
1µg
2%
Sodium, Na
282mg
19%
Water
67g
2%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.