Chicken with Artichokes
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 431.1
- Total Fat: 21.1 g
- Cholesterol: 98.6 mg
- Sodium: 673.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 6.0 g
- Protein: 43.6 g
View full nutritional breakdown of Chicken with Artichokes calories by ingredient
Introduction
Saw this made on the show, Everyday Food, on PBS. Easy weeknight meal that has great flavor! This is for one portion, but could easily be split to make 2 smaller portions or doubled for more than one person. Saw this made on the show, Everyday Food, on PBS. Easy weeknight meal that has great flavor! This is for one portion, but could easily be split to make 2 smaller portions or doubled for more than one person.Number of Servings: 1
Ingredients
Boneless, skinless chicken breast half (6 ounces)
Coarse salt and ground pepper
1 tablespoon all-purpose flour
4 sun-dried tomatoes packed in oil, drained, and slivered
4 teaspoons olive oil
½ cup artichoke hearts packed in water, drained, rinsed, and halved
2 scallions, green and white parts separated, thinly sliced
2 garlic cloves, thinly sliced
¼ cup Israeli couscous (optional)
Directions
Serves 1 | Prep time: 25 minutes | Total time: 25 minutes
If you prefer, use fine-grain couscous, which will cook in less than five minutes, or you could make pasta to go with it!
1. 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. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
2. In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
3. 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 oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
4. To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.
Number of Servings: 1
Recipe submitted by SparkPeople user SRATERMAN.
If you prefer, use fine-grain couscous, which will cook in less than five minutes, or you could make pasta to go with it!
1. 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. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.
2. In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
3. 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 oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.
4. To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.
Number of Servings: 1
Recipe submitted by SparkPeople user SRATERMAN.
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