Ingredients:
4 individual portions boneless skinless chicken breasts
1 lb fresh button mushrooms, cleaned
1/8 cup balsamic vinegar
1 (14 ounce) cans artichoke hearts ( about 8 hearts)
1/2 lb fresh broccoli (defrost if frozen) or 1/2 lb frozen broccoli ( defrost if frozen)
2 garlic cloves
1 large onions, peeled
4 tablespoons olive oil
1 teaspoon sweet paprika
2 tablespoons brown sugar
salt and pepper, to taste
1 dash ground ginger
1/2 cup water
Directions:
Season the chicken breasts with salt and pepper.
You can pound them flat or leave them thick, as you prefer.
Heat 2 tablespoons of olive oil in a Teflon skillet, and sear the breasts, 4 minutes on each side, until cooked through.
If you leave the chicken breasts thick this may take a little longer.
Remove the cooked breasts from the pan and keep warm.
Chop the broccoli into small florets.
Coarsely chop the onions and mince the garlic.
Cut the mushrooms into quarters.
If they are small you can cut them into halves.
Coarsely chop the artichoke hearts.
Heat the remaining 2 tablespoons of oil.
Add the onions and saute until slightly softened and golden.
Add the rest of the chopped vegetables and the garlic.
Stir fry together for about 8 minutes.
Add the balsamic vinegar, paprika, ginger, brown sugar, more salt and pepper to taste, and the water.
Bring to a boil, lower the heat and cook and reduce the liquid, about 10 minutes altogether.
Place each chicken breast on a plate and top with the vegetables.
Serve with plain rice and a green salad.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.