Monday, April 18, 2011

Chicken and Artichoke Hearts

This is one of those great "one dish meals" that is quite easy to put together, quick to cook, and requires minimal cleanup. A perfect dinner at the end of a workday, or when there just isn't time for a more elaborate production!

3 boneless skinless chicken breasts
1 can artichoke hearts
1tablespoon butter or olive oil
10 cherry or grape tomatoes
1/2 cup chopped sweet yellow onion
1/4 teaspoon black pepper
A few dashes of salt

Slice the chicken breasts in half to make two thinner meat portions. Brown on one side in a hot skillet with butter or olive oil.

Cut the artichokes in half, slice the tomatoes in half, and chop the onion medium-fine.

Brown the onions in a small pat of butter, then add the artichokes and tomatoes. Sprinkle with salt and pepper. 

Pour in ¼ cup of the liquid from the can of artichokes, and stew together, uncovered, for several minutes.

Turn the chicken breasts over to brown the second side. 

While browning  the second side, pour the artichoke blend over the chicken breasts, cover, and cook on low heat for about twenty minutes so that the flavors blend.

Serve with rice and/or a fresh green salad on the side.

Chicken Breast With Artichoke Hearts

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