Chicken and Artichokes

  • Active Time 20m
  • Total Time 20m
  • Rating ****

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
  • Salt, to taste
  • 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 saute until golden brown, 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, 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.

RecID 5566

nutrition information per serving

267 calories; 7g total fat; 68mg cholesterol; 295mg sodium; 18g carbohydrates; 1g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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