Chicken With Artichokes

Name: Chicken With Artichokes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving(s)
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

Submitted by dojemi

"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."

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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

Love this recipe- I use Wine in place of the water, AMAZING! I also throw in roasted peppers when I don't have onions- I have served it with rice, egg noodles and mashed potatoes, we have this about once a week and it is a winner!

Mommychef1
This was a delicious recipe! I used chicken stock in place of the water but other than that we all loved it and I will be making it again. Thanks

Paintpuddles
5+stars! Realy easy and SOOO tasty. I did dabble with the recipe just a bit.... I doubled the amount of chicken, added a touch of flour after I sauted the onions and used chicken broth in place of the water. This dish was so great, we loved it, and I plan on making it again this w/e. Thanks!

bratty
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.

Karen Robinson
simple and wonderful dish. i love artichokes and this is a great way to include them in yet another meal! so much flavor and taste. thank you for this one.

somemome

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Tweaks

This was a delicious recipe! I used chicken stock in place of the water but other than that we all loved it and I will be making it again. Thanks

Paintpuddles
5+stars! Realy easy and SOOO tasty. I did dabble with the recipe just a bit.... I doubled the amount of chicken, added a touch of flour after I sauted the onions and used chicken broth in place of the water. This dish was so great, we loved it, and I plan on making it again this w/e. Thanks!

bratty
Love this recipe- I use Wine in place of the water, AMAZING! I also throw in roasted peppers when I don't have onions- I have served it with rice, egg noodles and mashed potatoes, we have this about once a week and it is a winner!

Mommychef1
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.

Greffete