Chicken With Artichokes

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.

• Ready In: 20 mins
• Serves: 1

Ingredients

• 1  boneless skinless chicken breast
• 4  teaspoons olive oil, separated
•  salt and pepper, to taste
• 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

Directions

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.