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Chicken With Artichokes

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“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 Nutrition


  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.
  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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