Chicken Breasts with Artichoke-Olive Sauce

Ok, I made it a month or so ago and no one seems to remember it.

I remember this recipe. I made this a few years back and it was rather flat and just ho-hum. Not much of a sauce, more like a vinaigrette. We felt like we were eating deprivation diet food. The ingredients sounded promising but it lacks depth and umami. It's like a one-note solo. Maybe marinating it longer with a bouquet of herbs - rosemary/oregano/mint, etc. and grilled over a hardwood fire would help. But as is, it's nothing to write home about.

As suggested by others I marinated the chicken breasts in the olive oil, lemon, oregano and garlic for 1-2 hours. And I used a smaller quantity, maybe 3 oz, of marinated artichokes in the sauce and really yummy cheese- Mevgal authentic greek Manuri brand. I sliced the chicken in thick pieces on a diagonal, placed on top of Israeli Couscous and poured the sauce over. Simple green vegetable on the side- Perfection!

Next time I do this, I will make two changes. First, marinate the chicken breasts in some of the lemon juice, olive oil and herbs before cooking. Second, use canned artichokes, maybe even marinated ones. Otherwise, great with Israeli couscous and green beans with oregano in cream/dijon mustard sauce.