• Rick the Gourmet Realtor


Rick's Lemony Chicken with Artichoke & Olives


  • 2 Boneless Skinless Chicken Breasts, cut in thin medallions

  • 1 Lemon, zested & Juiced (no seeds)

  • 8 or more Artichoke Heart Quarters in Water

  • 1/4 Cup Sliced Kalamata Olives

  • 2 Tbsp. x2 Butter

  • 1 tsp. x2 Italian Seasonings

  • 1 tsp. Ground Cumin

  • 1 tsp. Coarse Salt

  • 1 tsp. Fresh Ground Black Pepper

  • 3 Tbsp. Capers

In large skillet, over medium heat, melt butter and place chicken in pan. Sprinkle seasonings over chicken. Cook 3-4 minutes, then turn.

Add artichoke hearts, Kalamata olives, lemon juice, lemon zest, Italian seasonings, capers and butter. Cook 3-4 minutes and stir to mix all the flavors.

Serve, scooping juices, olives, and artichokes over chicken.

Put some veggies on the plate too, & Enjoy!


I like Mezzetta brand olives and Cara Mia brand Artichoke Hearts. Be sure your capers are non-pareil.

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