Mediterranean Chicken with Artichokes and Sun-Dried Tomatoes
This delightful Mediterranean-inspired dish features tender chicken breasts paired with savory artichoke hearts and sun-dried tomatoes, creating a symphony of flavors in each bite. Originally discovered in the November issue of 'Everyday Food,' this recipe will impress your family and friends. With just a few simple ingredients, you can create a restaurant-quality meal right in your own kitchen. I've opted to add scallion greens for an extra layer of freshness. This recipe serves one, but it's easily doubled for a larger gathering. Enjoy this low-cholesterol dish that's sure to delight anyone at your table!
N/A
Servings
350
Calories
10
Ingredients
Ingredients
boneless skinless chicken breast
1 (pounded to 1/2 inch thickness)
olive oil
4 teaspoons (divided)
salt
to taste
pepper
to taste
all-purpose flour
1 tablespoon
garlic cloves
2 (sliced thin)
scallions
2 (sliced thin, separated)
water
1/2 cup
artichoke hearts
1/2 cup (packed in water)
sun-dried tomatoes
4 (packed in oil, drained, and slivered)
Instructions
1
Place the chicken breast between two sheets of plastic wrap or waxed paper. Using the flat side of a meat mallet or a small skillet, pound the chicken to a thickness of 1/2 inch.
2
In a medium skillet, heat 3 teaspoons of olive oil over medium-high heat. Season the chicken breast on both sides with salt and pepper.
3
Coat the chicken in all-purpose flour, shaking off any excess flour. Once the oil is hot, add the chicken to the skillet and sauté for 1.5 to 2 minutes on each side, until golden brown and fully cooked. Remove the chicken from the pan and set aside.
4
In the same skillet, add the sliced garlic and the white parts of the scallions. Pour in 1/2 cup of water and bring to a boil while scraping up any browned bits from the bottom of the pan.
5
Add the artichoke hearts and sun-dried tomatoes to the pan, along with the remaining teaspoon of olive oil. Season with additional salt and pepper to taste. Cook for approximately 1 minute, or until the artichokes are heated through.
6
Spoon the artichoke and sun-dried tomato mixture generously over the chicken. Serve immediately.
7
OPTIONAL: For a complete meal, prepare couscous as a side. Bring a small pot of salted water to a boil, add couscous, and cook until tender yet chewy, about 10 minutes. Drain and toss with the scallion greens before serving alongside the chicken.
Nutrition Information
16g
Fat
20g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Chicken with Artichokes and Sun-Dried Tomatoes?
It is a Mediterranean-inspired dish featuring tender chicken breasts paired with savory artichoke hearts and sun-dried tomatoes.
How many servings does this recipe provide?
This specific recipe is designed to serve one person.
Can I cook this for a larger group?
Yes, the recipe can be easily doubled or scaled up for a larger gathering.
What are the nutritional values for one serving?
One serving contains approximately 350 calories, 16g of fat, 20g of carbohydrates, and 30g of protein.
Is this a heart-healthy meal?
The recipe is described as a low-cholesterol dish, making it a healthy option for many diners.
What type of chicken is used?
The recipe calls for one boneless skinless chicken breast.
How should I prepare the chicken before cooking?
Place the chicken between plastic wrap or waxed paper and pound it to a thickness of 1/2 inch using a mallet or skillet.
What kind of oil should I use?
The recipe uses 4 teaspoons of olive oil in total, divided during the cooking process.
Do I need to coat the chicken in anything?
Yes, coat the chicken in one tablespoon of all-purpose flour, shaking off any excess before sautéing.
How long does the chicken take to sauté?
Sauté the chicken for 1.5 to 2 minutes on each side until golden brown and fully cooked.
How do I prepare the garlic for this dish?
You will need 2 garlic cloves, which should be sliced thin.
What parts of the scallions are used?
Both parts are used: the white parts are sautéed in the pan sauce, and the greens are used for freshness or tossed with the side dish.
How is the pan sauce created?
After removing the chicken, add garlic, scallion whites, and 1/2 cup of water to the skillet, scraping up the browned bits.
What kind of artichokes are required?
Use 1/2 cup of artichoke hearts that are packed in water.
How should the sun-dried tomatoes be prepared?
Use 4 sun-dried tomatoes packed in oil; ensure they are drained and slivered before adding to the pan.
How long do the vegetables need to cook?
Once added to the sauce, cook the artichokes and tomatoes for approximately 1 minute until heated through.
What is the recommended side dish for this meal?
Couscous is recommended as a side dish to complete the meal.
How do I prepare the optional couscous?
Cook couscous in a small pot of salted boiling water for about 10 minutes, drain, and toss with scallion greens.
Where was this recipe originally discovered?
This recipe was originally found in the November issue of 'Everyday Food'.
What temperature should I use for sautéing?
The chicken and vegetables should be cooked in a medium skillet over medium-high heat.
How much flour is needed for the coating?
The recipe requires 1 tablespoon of all-purpose flour.
How much water is added to the pan?
Use 1/2 cup of water to help create the pan sauce and deglaze the skillet.
Is this recipe considered easy to make?
Yes, it is described as an easy recipe that results in a restaurant-quality meal with simple ingredients.
When should I season the chicken?
Season the chicken breast on both sides with salt and pepper just before coating it in flour.
How should I serve the finished dish?
Spoon the artichoke and sun-dried tomato mixture generously over the cooked chicken and serve immediately.
Can I use different vegetables?
While the recipe focuses on artichokes and tomatoes, the technique of making the pan sauce allows for some variation if desired.
What is the total number of ingredients?
There are 10 main ingredients listed for this Mediterranean chicken dish.
What tools are needed to flatten the chicken?
You can use the flat side of a meat mallet or a small skillet to pound the chicken.
Is there a specific way to cut the scallions?
The scallions should be sliced thin and the white and green parts should be separated.
What is the calorie count for this recipe?
The recipe contains approximately 350 calories per serving.