Ingredients
Boneless, skinless chicken breast;
Artichoke hearts;
Sundried tomatoes;
Garlic;
Scallions;
Flour+S&P+olive oil
Preparation
Pound the chicken breast flat, season with S&P and dredge in flour.
Saute in olive oil until cooked through, about 2 minutes per side depending on thickness. Remove from pan.
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.
Serve with couscous or pasta.
