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Quick Skillet Chicken


Quick Skillet Chicken

Quick Skillet Chicken

Diana Rattray
This is a quick and easy meal, perfect for a busy day. Cut back on the simmering time if you thin the chicken breasts or if you use tenderloins.


  • 4 chicken breast halves
  • 1 tablespoon olive oil or grapeseed oil
  • 1 small zucchini, cut in chunks
  • 1/4 cup dry white wine or Marsala wine
  • 1/2 cup chicken broth
  • 2 tomatoes, diced
  • 1 can or jar (approx. 15 ounces) artichoke hearts, drained and cut in quarters
  • 6 to 8 basil leaves, rolled up and thinly sliced (chiffonade)
  • 6 ounces freshly shredded mozzarella cheese


In olive oil in a large nonstick skillet, brown the chicken for about 3 minutes on each side.

Remove chicken and add the zucchini, wine, and chicken broth to the skillet. Cover and cook over medium heat for about 5 minutes, or until zucchini is just tender. Add chicken back to the skillet, cover, and cook for 10 minutes longer. Top with diced tomatoes, artichokes, and basil. Cover and simmer for 5 minutes longer. Add cheese, cover, and cook for about 1 minute longer.
Serves 4.

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