Roman Chicken Sauté With Artichokes
This light and tangy chicken dish, studded with sweet grape tomatoes and garlicky artichoke hearts, is served over a bed of spicy arugula.
Ingrediënten
6 main-dish servings
- 1¼ pounds chicken-breast tenders each cut crosswise in half, then cut lengthwise in half
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 garlic cloves thinly sliced
- 1 can 13¾ to 14 ounces artichoke hearts, drained, each cut into quarters
- ½ cup dry white wine
- ½ cup chicken broth
- 1 pint grape tomatoes
- 1 teaspoon grated fresh lemon peel plus additional for garnish
- 1 bag 5 to 6 ounces baby arugula
Instructies
- Sprinkle chicken with salt and pepper to season all sides.
- In 12-inch skillet, heat 2 teaspoons oil over medium-high heat until very hot.
- Add chicken and cook 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally.
- With slotted spoon, transfer chicken to bowl.
- To same skillet, add remaining 1 teaspoon oil.
- Reduce heat to medium and add garlic; cook 30 seconds or until golden.
- Stir in artichokes, and cook 3 to 4 minutes or until browned.
- Stir in wine, and cook 1 minute over medium-high heat.
- Add chicken broth and tomatoes; cover and cook 2 to 3 minutes or until most tomatoes burst.
- Remove skillet from heat.
- Return chicken to skillet; stir in lemon peel until combined.
- Arrange arugula on platter; top with sautéed chicken mixture.
- Garnish chicken with additional lemon peel.
Nutritional Information
Calories: 165 kcal
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