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Chicken and Artichokes

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes 4 servings
1/2 cup flour, for dredging
1-1/2 tablespoons vegetable oil
2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed
1-1/2 teaspoons finely chopped garlic
2 tablespoons chopped fresh parsley
1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup chicken broth
Parsley, for garnish
Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.

Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.

Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Faster, Lighter Chicken
 Tender Hearts: Artichokes
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 267
Fat. Total: 7g
Fiber: 1g
Carbohydrates, Total: 18g
Sodium: 295mg
% Cal. from Fat: 24%
Cholesterol: 68mg
Protein: 32g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Patty Reviewed: 07/21/2009
Absolutely wonderful. It is my husband's favorite. We are having company this weekend and it will be the dish I will be making. You can prepare it ahead of time and just warm it up when ready to serve. Very easy to make also. Enjoy.
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