Ingredients
-
1
-
4
-
-
1
-
2
-
2
-
1/2
-
1/2
-
4
-
-
-
-
-
-
Directions
Chicken With Artichokes, 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 , This was a delicious recipe! used chicken stock in place of the water but other than that we all loved it and I will be making it again Thanks, This was a delicious recipe! used chicken stock in place of the water but other than that we all loved it and I will be making it again Thanks
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Steps
|
1
Done
|
Place Chicken Between 2 Sheets of Plastic Wrap or Waxed Paper. |
|
2
Done
|
With the Flat Side of a Meat Mallet or a Small Skillet, Pound to a 1/2-Inch Thickness. |
|
3
Done
|
in a Medium Skillet, Heat 3 Teaspoons of the Olive Oil Over Medium-High Heat. |
|
4
Done
|
Season Chicken With Salt and Pepper. |
|
5
Done
|
Coat Chicken in Flour, Shaking Off Excess. |
|
6
Done
|
Saute' Until Golden Brown and Cooked Through, 1 1/2 to 2 Minutes Per Side. |
|
7
Done
|
Remove from Pan. |
|
8
Done
|
to Pan, Add Garlic, White Part of the Scallions and 1/2 Cup Water; Bring to a Boil, Scraping Up Browned Bits. |
|
9
Done
|
Add Artichokes, Sun-Dried Tomatoes, and Remaining Teaspoon of Oil; Season With Salt and Pepper. |
|
10
Done
|
Cook Until Artichokes Are Heated Through, About 1 Minute. |
|
11
Done
|
Spoon Over Chicken. |
|
12
Done
|
Optional: |
|
13
Done
|
You Can Serve This Along-Side Coucous. |
|
14
Done
|
Bring a Small Pot of Salted Water to Boil; Add Coucous. |
|
15
Done
|
Boil Until Coucous Is Tender but Still Pleasantly Chewy, About 10 Minutes. |
