Chicken With Artichoke Hearts And Sundried Tomatoes

1. 1

   Pound the chicken breast flat, season with S&P and dredge in flour.

2. 2

   Saute in olive oil until cooked through, about 2 minutes per side depending on thickness. Remove from pan.

3. 3

   Add to pan 2 gloves thinly sliced garlic, the white part of 2 scallions, also thinly sliced, and 1/2 c water. Bring to a boi scraping up brown bits from chicken. Add 1/2 c drained and quartered artichoke hearts, 4 sliced sundried tomatoes, and remaining teaspoon olive oil. Cook until artichokes are heated through and sauce has reduced. Spoon mixture over chicken.

4. 4

   Serve with couscous or pasta.

No additional tips available.