Recipes

CHICKEN WITH ARTICHOKES AND PROSCIUTTO
  • Ingredients
  • 1 small onion
  • 1 clove garlic
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 6 fresh basil leaves
  • 1-1/4 pounds boneless skinless chicken breasts
  • 2 ounces prosciutto slices
  • 1 (6-ounce) jar marinated artichoke hearts
  • 1/3 cup Kalamata olives
  • 3 tablespoons olive oil, divided use
  • Pinch crushed red pepper flakes
  • 1/3 cup chicken broth
  • 3 tablespoons dry white wine
  • 1 cup frozen tiny peas, thawed
Directions
  1. Finely chop onion
  2. Peel and mince garlic
  3. Remove leaves from rosemary and thyme stems and mince
  4. Stack basil leaves and chop
  5. Trim chicken and cut into 1-inch cubes
  6. Coarsely chop prosciutto
  7. Drain artichoke hearts and coarsely chop
  8. Pit and quarter olives
  9. Heat half the oil in large skillet or wok over medium heat. Season chicken and toss in pan 4 minutes
  10. Remove to a bowl
  11. Add remaining oil and the onion, garlic, prosciutto and red pepper flakes
  12. Toss 1-1/2 minutes
  13. Add artichokes, broth, olives, wine, rosemary and thyme, cook 1 minutes
  14. Return chicken to pan add peas and heat until cooked through
  15. Remove from heat and toss in basil.


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