Chicken Sauteed with Artichokes

Thursday, 20 July 2006

Chicken Sauteed with Artichokes This is an amazing dinner when combined with warm bread, a dark green salad, and author Melissa Clark's Chocolate Hazelnut Mousse for dessert. Serving: 6 Prep Time: 15 minutes Cook Time: 8 minutes Total Time: 23 minutes 1/4 cup extra-virgin olive oil 6 skinless, boneless chicken breast halves, about 6 ounces each Salt and freshly ground pepper to taste 3 cups sliced marinated artichoke hearts 2 tsp. fresh thyme leaves 2 tbsp. minced fresh basil ½ cup dry white wine 1. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and cook until browned, 3 to 4 minutes per side. Add the salt and pepper. 2. Stir in the artichoke hearts, thyme, basil, and wine and cook the mixture until the wine evaporates by half, 5 to 6 minutes. Serve immediately. Cook's Notes: Garlic is a welcome addition to this dish. Artichokes packed in cans or jars are marinated in a briny liquid. Based on individual serving. Calories: 360 Total Fat: 14 g Carbohydrates: 3 g Protein: 55 g

 

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