Chicken With Artichokes
photo by dojemi
- Ready In:
- 20mins
- Ingredients:
- 9
- 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
- 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.
- In a medium skillet, heat 3 teaspoons of the olive 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 from pan.
- 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 of oil; season with salt and pepper.
- Cook until artichokes are heated through, about 1 minute.
- Spoon over chicken.
-
OPTIONAL:
- You can serve this along-side coucous.
- Bring a small pot of salted water to boil; add coucous.
- Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
- Drain, toss with scallion greens, and serve along side chicken, if desired.
- 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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Reviews
-
Darn, I thought I'd be able to post this recipe. :) It's delicious and so easy to make. I used gluten free flour and had oil-packed artichokes so used the oil from that instead of olive oil. I also used 400 gm stirfry chicken instead of breast. This made more servings possible. I served it with corn spiral pasta. Everyone loved it.
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Tweaks
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This is an AWESOME dish! I've made it twice so far (tripling the recipe because you'll want "planned overs!")and waited to review it because the artichokes I got the first time were not a good quality. I bought artichoke bottoms the second time around and it's fab! I decided to serve this with a little pasta so I cooked about 6 oz(for triple recipe) of bowtie pasta drained it and drizzled a tiny bit of olive oil on it to keep it from sticking. Since I was adding a starch I omitted the flour on the chicken breasts and used the brine from the artichokes instead of water. I added the pasta at step 9 and put the chicken breasts on the top (I like everything SCALDING per my wonderful DH) He'll eat just about anything I put in front of him but VERY rarely does he say 5 stars! Thank You Dojemi for posting this wonderful recipe.
RECIPE SUBMITTED BY
dojemi
United States