Pan Browned Chicken and Artichokes |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I'm not sure where I found this recipe but it's so easy and elegant. The flavors blend so well together and burst in your mouth and it's also a quick meal to put together that looks like much more work than it really is. Ingredients:
1 tablespoon olive oil |
1 lb chicken breast tenders, cut into bite size pieces |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, crushed with garlic press |
1/2 cup chicken broth |
1 teaspoon cornstarch |
1/2 teaspoon grated lemon peel |
1 (13 3/4 ounce) can artichoke hearts, rinsed, drained and cut in half |
1 pint grape tomatoes or 1 pint cherry tomatoes |
Directions:
1. In nonstick 12 inch skillet heat olive oil over medium high heat.
2. Add chicken, salt and pepper and cook until lightly browned, about 5 minutes stirring often.
3. Meanwhile in a small bowl mix garlic, broth, cornstarch and lemon peel.
4. To skillet add artichokes, tomatoes, and broth mixture.
5. Heat to boiling and boil for one minute.
6. Serve with rice.
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