Chicken Saute With Artichokes, Lemon and Mint

1. 1

   Place chicken between 2 sheets of plastic wrap and pound with a pan or mallet until 1/2 inch thick.

2. 2

   Sprinkle with salt and pepper on both sides.

3. 3

   In a large skillet ,heat 2 teaspoons of olive oil on medium heat.

4. 4

   Add chicken and cook 12 to 14 minutes or until browned on both sides and the chicken loses its pink color ., turning over once.

5. 5

   Take chicken out and transfer to a shallow serving bowl and cover with foil to keep warm.

6. 6

   In the same skillet and remaining 2 tsp of oil and heat on medium heat until hot.

7. 7

   Add artichokes and cook 3 min or until browned, stirring occasionally.

8. 8

   Stir in broth and heat to boiling point on medium heat .

9. 9

   Boil for 3 minutes or until liquid is reduced by 1/2.

10. 10

    Remove from heat and stir in lemon juice and mint.

11. 11

    Spoon artichoke sauce over chicken, top with the feta cheese.

12. 12

    Garnish with a few chopped mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.