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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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. Ingredients:
1 boneless skinless chicken breast |
4 teaspoons olive oil, separated |
salt and pepper, to taste |
1 tablespoon all-purpose flour |
2 garlic cloves, sliced thin |
2 scallions, sliced thin, separated (see note) |
1/2 cup water |
1/2 cup artichoke heart, packed in water |
4 sun-dried tomatoes, packed in oil, drained, and slivered |
Directions:
1. Place chicken between 2 sheets of plastic wrap or waxed paper.
2. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness.
3. In a medium skillet, heat 3 teaspoons of the olive oil over medium-high heat.
4. Season chicken with salt and pepper.
5. Coat chicken in flour, shaking off excess.
6. Saute' until golden brown and cooked through, 1 1/2 to 2 minutes per side.
7. Remove from pan.
8. To pan, add garlic, white part of the scallions and 1/2 cup water; bring to a boil, scraping up browned bits.
9. Add artichokes, sun-dried tomatoes, and remaining teaspoon of oil; season with salt and pepper.
10. Cook until artichokes are heated through, about 1 minute.
11. Spoon over chicken.
12. OPTIONAL:.
13. You can serve this along-side coucous.
14. Bring a small pot of salted water to boil; add coucous.
15. Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
16. Drain, toss with scallion greens, and serve along side chicken, if desired.
17. NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.
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