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Chicken Sauté with Artichokes and Pancetta

 

 

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Chicken Sauté with Artichokes and Pancetta
Bon Appetit Archives

3 tablespoons olive oil
1 1/4 pounds skinned and boned chicken
breasts, trimmed, cut into 1-inch squares
1/2 medium onion, chopped
2 ounces pancetta, chopped
1 garlic clove, minced
Pinch of dried red pepper flakes
6-ounce jar marinated artichoke hearts,
drained, halved, patted dry
1/3 cup chicken broth
1/3 cup Niçoise olives, pitted and quartered
3 tablespoons dry white wine
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 cup frozen tiny peas
2 tablespoons chopped fresh basil
Freshly ground pepper

Heat 1 1/2 tablespoons oil in a heavy large skillet or wok over medium
heat. Add chicken and cook until almost opaque on all sides, tossing
frequently, about 2 1/2 minutes; do not cook through. Remove from skillet.
Heat remaining oil in same skillet over high heat. Add onion, pancetta, garlic and pepper flakes, and stir 1 1/2 minutes. Add the artichokes, stock, olives,
wine, rosemary and thyme and cook 1 minute. Return the chicken with any
exuded juices to skillet and stir 30 seconds. Add peas and cook 30 seconds.
Remove from heat. Stir in basil. Season with pepper. Serves 4.
Suggested accompaniment: Orzo tossed with butter and grated Parmesan.
 

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