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Antipasto Chicken Skillet

Antipasto Chicken Skillet
Photo by Tom McCorkle and food styling by Lisa Cherkasky: for The Washington Post


This bold and tasty antipasto chicken skillet dinner takes less than 30 minutes to get on the table and is an excellent way to finish that collection of half-used jars of antipasto vegetables many of us have in our refrigerators. Any combination of vegetables will work — just incorporate the salty (olives, capers) and spicy ones (hot peppers) in smaller amounts so they don’t overwhelm. If you don’t already have any jars of vegetables on hand, it’s certainly worth buying a couple to make this dish.


Antipasto Chicken Skillet



3 tablespoons all-purpose flour
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 boneless, skinless chicken breasts (about 6 ounces each) pounded to 1/2-inch thick
4 tablespoons olive oil, divided
2 large cloves garlic, thinly sliced
1 cup dry white wine
2 cups coarsely chopped, drained jarred vegetables (any mix of vegetables, such as roasted red peppers, artichoke hearts, sun-dried tomatoes, mushrooms, olives, capers)
1/2 cup water
1 tablespoon unsalted butter
1 to 2 tablespoons fresh lemon juice, to taste
4 cups (about 3 ounces) lightly packed baby arugula



Place the flour on a plate, add the salt and pepper, and gently whisk to combine. Dredge the chicken in the flour so it is lightly coated, shaking off the excess. In a large skillet over medium-high heat, heat 1 1/2 tablespoons of the oil until shimmering. Place two pieces of chicken in the pan and sear until browned, about 2 minutes per side. Repeat with another 1 1/2 tablespoons oil and the remaining chicken, transferring the chicken to a plate once browned.

Reduce the heat to medium and add the remaining 1 tablespoon oil to the skillet. Add the garlic and cook until it has softened a bit, about 30 seconds. Next, add the wine, increase the heat to medium-high and cook until the wine is reduced by about half, about 3 minutes. Add the chopped vegetables and water to the skillet. Bring to a boil, then cook until the liquid has reduced a little and the vegetables are warmed through, about 2 minutes. Stir in the butter until melted.

Return the chicken with any accumulated juices to the pan, nestling it into the sauce. Reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 3 minutes, flipping the chicken at the midway point. Taste the sauce and add 1 to 2 tablespoons lemon juice and additional salt and pepper, if needed, depending on the acidity and seasoning of the jarred vegetables.

To serve, place a cup of the arugula onto each serving plate. Top each with a chicken breast and spoon the warm sauce and vegetables on top.



Makes 4 servings

Serving size: 1 piece of chicken, ½ cup vegetables and sauce and 1 cup arugula


Per serving: Calories 403; Total Fat 21g (Saturated Fat 5g); Cholesterol 116mg, Sodium 878mg; Total Carbohydrates 16g; Dietary Fiber 1g; Protein 38g; Sugars 10g (including 0g added sugars)

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