Pan Browned Chicken and Artichokes
- Reviews 2
Ready In: 30 mins
Serves: 4
Yields: 4
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breast tenders, cut into bite size pieces
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 garlic clove, crushed with garlic press
- 1⁄2 cup chicken broth
- 1 teaspoon cornstarch
- 1⁄2 teaspoon grated lemon peel
- 1 (13 3/4ounce) can artichoke hearts, rinsed, drained and cut in half
- 1 pint grape tomatoes or 1 pint cherry tomatoes
Directions
- In nonstick 12 inch skillet heat olive oil over medium high heat.
- Add chicken, salt and pepper and cook until lightly browned, about 5 minutes stirring often.
- Meanwhile in a small bowl mix garlic, broth, cornstarch and lemon peel.
- To skillet add artichokes, tomatoes, and broth mixture.
- Heat to boiling and boil for one minute.
- Serve with rice.
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