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Chicken with Tomatoes and Artichokes

Chicken with Tomatoes and Artichokes

Scott Duncan
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Course Main Course
Servings 4 people

Ingredients
  

  • 1 T olive oil
  • 1 T butter
  • 2 boneless chicken breast halves
  • 1 small shallot, minced (about 2T)
  • Pinch of red pepper flakes
  • 1 clove garlic, chopped
  • 1 t dried rosemary
  • 1 lemon, zested and juiced
  • 1 14 oz. can of artichoke hearts in water, drained and quartered
  • 1 pint grape tomatoes, halved
  • 2 T chopped fresh parsley
  • Salt & pepper to taste

Instructions
 

  • Slice each chicken breast like you were going to butterfly it, cutting it in two, creating a total of four chicken breast pieces.
  • Season with salt and pepper.
  • Preheat a large sauté pan over medium high heat.
  • Add butter and olive oil.
  • Sauté chicken breasts until browned, 2-3 minutes per side.
  • Remove from pan, cover and reserve.
  • Reduce heat to medium, and in the same pan add shallot, red pepper flakes, garlic, rosemary, and lemon zest.
  • Cook until shallot is translucent, but not browned, 2-3 minutes.
  • Add grape tomatoes and salt & pepper to taste.
  • Sauté until tomatoes start to give off their juices, 5-7 minutes.
  • Add artichoke hearts and heat through, 2-3 minutes.
  • Stir in lemon juice and chopped parsley.
  • Adjust seasonings and remove from heat.
  • Place about ¼ of the tomato artichoke mixture on top of each chicken breast piece.
  • Serve on firm polenta, mashed potatoes, or your favorite starch dish.
Keyword artichoke, chicken, tomato