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    Chicken With Artichokes


    Source of Recipe


    Everyday Food


    Recipe Introduction


    If you prefer, use fine-grain couscous, which will cook in less than five minutes.


    List of 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)


    Instructions


    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.


    Final Comments


    Serves 1 | Prep time: 25 minutes | Total time: 25 minutes

 

 

 


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