Ingredients:
1 boneless skinless chicken breasts
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 hearts, 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.
Servings: 1
Time preparation: 10 min.
Time total: 20 min.