Chicken With Artichokes

By danyell923

I found this recipe in the November issue of 'Everyday Food'. My DH gave it 2-thumbs-up after the first bite. I chose not to make the coucous so I added the scallion greens to the recipe (see 'optional' note). This is the original recipe which serves one but I doubled the ingredients (and used 3 chicken breasts) and it was delicious.

Ingredients

• 1 boneless skinless chicken breast
• 4 teaspoons olive oil, separated
• 1 tablespoon all-purpose flour
• 2 garlic cloves, sliced thin
• 2 scallions, sliced thin, separated (see note)
• 1/2 cup water
• 1/2 cup artichoke heart, packed in water
• 4 sun-dried tomatoes, packed in oil, drained, and slivered

Details

Servings 1
Preparation time 10mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

Directions:

Prep Time: 10 mins

Total Time: 20 mins

1 Place chicken between 2 sheets of plastic wrap or waxed paper.

2 With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness.

3 In a medium skillet, heat 3 teaspoons of the olive oil over medium-high heat.

4 Season chicken with salt and pepper.

5 Coat chicken in flour, shaking off excess.

6 Saute' until golden brown and cooked through, 1 1/2 to 2 minutes per side.

7 Remove from pan.

8 To pan, add garlic, white part of the scallions and 1/2 cup water; bring to a boil, scraping up browned bits.

9 Add artichokes, sun-dried tomatoes, and remaining teaspoon of oil; season with salt and pepper.

10 Cook until artichokes are heated through, about 1 minute.

11 Spoon over chicken.

12 OPTIONAL:.

13 You can serve this along-side coucous.

14 Bring a small pot of salted water to boil; add coucous.

15 Boil until coucous is tender but still pleasantly chewy, about 10 minutes.

16 Drain, toss with scallion greens, and serve along side chicken, if desired.

17 NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.

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