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I am always on the hunt for easy and inspired chicken recipes, and I’m pleased to share this one with you. Juicy strips of marinated chicken, tender artichoke hearts, and sweet caramelized fennel come together in this expressive Mediterranean dish.
3 tablespoons Tuscanini Extra-Virgin Olive Oil, plus extra for greasing
6 skinless and boneless chicken breasts, pounded and cut into 1-inch strips
Kosher salt
freshly ground black pepper
1 yellow onion, thinly sliced
1 fennel bulb, trimmed, thick outer layers removed, and thinly sliced
1 (10-ounce) bag frozen artichoke hearts, quartered
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon dried rosemary
2 tablespoons Tuscanini Balsamic Vinegar
1 tablespoon grainy Dijon
juice of 1 lemon (about 3 tablespoons)
microgreens, for garnish (optional)
Place chicken in a baking dish. Season generously on both sides with salt and pepper. In a large mixing bowl, combine all remaining ingredients except microgreens and mix well. Pour mixture over chicken, cover, and marinate for at least 30 minutes or up to 24 hours. If marinating for longer than 30 minutes, place the baking dish in the refrigerator.
Heat an indoor grill pan or nonstick skillet over high heat. Lightly grease the pan with olive oil to prevent sticking. Transfer the marinated ingredients into the pan, give it a good shake, and sauté for five minutes. Reduce the heat to medium. Cover and cook for seven minutes.
Uncover and cook for another seven minutes, rotating the ingredients occasionally, until the chicken is cooked through and the vegetables are caramelized.
Transfer to a serving platter and garnish with microgreens, if using.
Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright ©️ 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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