Shot Through The Heart

I started this blog because I wanted to see how well I could write about food. Sometimes I think I've gotten that just right, that I've captured my delight or horror or confusion in just the right way.

And sometimes, I sit down to write and can't think of anything more poetic than "Dude, chicken was totally on sale" and "this recipe is kinda cool and shit."

This is one of those times.


The Totally Cool Chicken and Artichoke Heart Saute

This would be particularly good over pasta.

1-2 Tbsps canola oil
1 1/2 lbs chicken thighs, cut into bite sized pieces
1/4 cup fresh basil, chopped finely
4-5 cloves garlic, minced
1/2 lemon
1/2 lime
12 oz artichoke hearts
1 can large olives
4-6 oz feta cheese crumbles
pepper, to taste

*Coat the bottom of a skilled with the canola oil, and heat on medium high heat.

*Add in the chicken, basil, and garlic. Squeeze the juice from the lemon and lime over the chicken. Saute until the chicken is just about cooked -- 5 to 6 minutes.

*Stir in the artichoke hearts and sprinkle with as much pepper as you want. Cook until the chicken is completely cooked, with no pink in it.

*Stir in the olives and feta. Serve.