Chicken á la Alice
My favorite thing to have ready-to-go. (I keep some chicken in the freezer and the rest in the pantry.) This takes about 10 minutes to make, once you have the hang of it. You can serve it for dinner and your guests will be so impressed!
- 1 package chicken breasts
- 1 jar of sun-dried tomatoes in oil
- 1 jar of marinated artichoke hearts
- 1 pint-size container of real calamata olives
- 2 tablespoons of chopped garlic
- 2 tablespoons of dried basil (okay to substitute oregano)
- about 1/3 cup of good quality olive oil
- kosher salt
- pasta (optional; can use brown-rice pasta for gluten-free)
1. NOTE: Adjust the quantities according to how you would like this dish to be balanced in terms of tastes. Some people like more or less tomato, etc.
2. Cut up the chicken breasts into bite-size pieces.
3. Remove the tomatoes to a board and cut them up into dime-sized pieces. Put in a bowl.
4. Remove the artichoke hearts to a board and slice them up a bit. Add them to the tomato bowl.
5. Pit the olives, if necessary, and slice them in half. Add them to the bowl.
6. Cook the chicken pieces in a frying pan in some olive oil, turning occasionally, until that they are about fully cooked.
7. Around the time the chicken is done cooking, add to the pan the tomatoes, artichoke hearts, and olives. Stir and cook one more minute.
8. Turn off heat and add the raw garlic, the basil, and more of the oil.
9. Salt to taste.
10 .Serve with pasta (you can stir all this right into pasta, in which case you should add more oil) or with good bread.
Elias’s mother would want me to tell you: Don’t skimp on the olive oil! Seriously, don’t. It makes it taste much better and olive oil is good for you.
Sometimes I add the oil from the tomatoes to this dish, which can taste quite nice and give a red color to the chicken that looks good. You can also add hot pepper flakes if you want it as a spicy dish.
We sometimes make this with fresh basil, but I actually think it tastes better with dried herbs.