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1
Heat 2 teaspoons olive oil in a medium skillet.
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2
Sprinkle the chicken breasts with salt and pepper and cook them through, 3 to 4 minutes per side.
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3
Set aside and keep warm.
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4
In the same skillet, cook the chicken sausage, turning frequently, until they are cooked through, 10 to 12 minutes.
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5
Set aside and keep warm.
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6
Add the shallots to the skillet and cook until softened.
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7
Add the berries and cook until they are thawed and have released all their juices.
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8
Strain out the seeds and shallots and return the juice to the skillet.
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9
Add the balsamic vinegar and reduce the liquid until it has thickened to the consistency of syrup, about 5 minutes.
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10
Set aside and keep warm.
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11
Drain the artichokes and pat them dry.
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12
In a clean skillet, add 1 tablespoon olive oil over high heat.
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13
Add the artichokes and cook until they are browned and crispy, 3 to 4 minutes per side.
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14
Drain on paper towels.
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15
Wipe out the skillet, put it on medium heat, and add the remaining 2 teaspoons olive oil.
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16
Toss in the zucchini strips and season them with salt and pepper.
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17
Toss gently and cook them until they are just warmed through and slightly softened, about 2 minutes.
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18
To assemble the dish: Put a puddle of the blackberry sauce on one side of the plate.
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19
Place a chicken breast on top of it.
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20
Slice the sausages and put the slices from half a sausage on top of the chicken breast.
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21
Make a nice pile of the zucchini and top that with the crispy artichoke hearts.
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22
Drizzle a bit more sauce over the chicken and sausages if you like.
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23
Repeat with the remaining ingredients.
