Boneless, skinless chicken breast half (6 ounces) - i did 3, i think anywhere between 2 and 4 would work fine
salt and pepper
1 tablespoon all-purpose flour
4 sun-dried tomatoes packed in oil, drained, and slivered
4 teaspoons olive oil
1 can artichoke hearts packed in water, drained, rinsed, and halved
3 scallions, green and white parts separated, thinly sliced
2 garlic cloves, thinly sliced
- 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.
- 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. ( i actually just put chicken, salt, pepper, and flour in a bag and shook it up, worked great) Sauté until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.
- To pan, add garlic, 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.
- I served it all over couscous. I just get the 'instant' kind that comes flavored in a box, its really easy and cooks in about 5 minutes, i like Parmesan flavored.
I think next time i would add something crunchy like pine nuts.