Menu Enter a recipe name, ingredient, keyword...

Chicken with Artichokes and Couscous

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • Boneless, skinless chicken breast half (6 ounces)
  • Coarse salt and ground pepper
  • 1 tablespoon all-purpose flour
  • 4 sun-dried tomatoes packed in oil, drained, and slivered
  • 4 teaspoons olive oil
  • 1/2 cup artichoke hearts packed in water, drained, rinsed, and halved
  • 2 scallions, green and white parts separated, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup Israeli couscous (optional)

Details

Servings 1
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1


1.Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
2.In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
3.To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
4.To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.


You'll also love

Review this recipe

Spinach Artichoke Crescent Wreath Houston's® Spinach Artichoke Dip