The Love Chef


Chicken Recipes


            4 chicken breasts, boned with skin on, 6-8 ounces each
            Salt to taste
            Freshly ground black pepper to taste
¼ cup Colavita Extra Virgin Olive Oil
            2 tablespoons butter
½ medium yellow onion, finely chopped
            4 thin slices prosciutto, chopped
            2 cloves garlic, minced
            8 ounces canned artichoke hearts packed in water, drained and diced
½ cup white wine
            1 cup chicken stock
            Juice of
½ lemon
            1 cup heavy cream
            1 tablespoon chopped fresh Italian parsley

Serves 4

Preheat oven to 400˚F.

Season the chicken with salt and pepper. Heat the Colavita Extra Virgin Olive Oil in a large ovenproof skillet over moderately high heat. Sear the breasts skin-side down until golden, then turn and put in the oven. Bake until tender and juices no longer run pink, about 15 to 25 minutes depending on the size of the breasts. Transfer the chicken to a warm platter and keep warm while you prepare the sauce.

To the same pan add the butter and sauté the onion until translucent. Add the prosciutto and garlic and sauté for 1 or 2 minutes, then add the artichokes. Increase the heat and deglaze the pan with the wine, scraping up any brown bits. Add the stock and lemon juice and reduce by half. Add the cream and reduce to thicken. Adjust the seasonings with salt and pepper, then add the parsley and spoon over the finished chicken breasts.

“The Love Chef” (Francis Anthony) is the author of several cookbooks and appears on local and national TV. You can find his cookbooks at and/or visit his website “Cooking With Love” and “The Love Chef” are registered trademarks.


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