Sauteed Chicken and Artichokes

I was at a loss for something to cook to cook tonight. We are trying to eat more healthy foods, and I have yet to get to the store this week. We had artichokes on the shelf and chicken in the freezer, here’s what I came up with.

What you need:

4 skinless, boneless chicken breast halves (4 oz. to 5 oz.)
Fresh ground pepper
1 jar (6 oz.) marinated artichoke hearts
1 cup low-sodium chicken broth
1/2 tsp dried red pepper flakes
1 1/2 T lemon juice

What you do:

Cut the chicken into strips or chunks.  Season with pepper. Drain artichoke hearts and reserve the liquid.

Open the artichokes and pour in a bit of the marinade to the pan.  Add
the chicken and cook over medium heat until lightly browned, about 2
minutes per side.

Add the artichokes and the rest of the marinade, chicken broth and red pepper flakes to the pan.  Cover and cook until chicken is cooked
through. Just before serving add the lemon
juice.

If you find the sauce is too liquid, boil uncovered for 1 minute to reduce slightly.

I had to make a little thickener with corn starch and a little chicken stock. (but I think I used a much larger can of artichoke hearts) oops.

Make it a meal:

I added Jasmine rice ~ with a little lemon zest cooked in, and green beans. I used some “Grandmothers Sunday Roast” seasoning from Homemade Gourmet on the beans to give them a little extra flavor.

What did we think:

I loved this. I thought it was very flavorful and delicious. My husband looked at me like I was crazy serving him artichoke hearts, but ate the rest of it. Hanna wolfed down the green beans, tried one artichoke heart and called it quits.

So this is a winner if you like the ingredients, and it only took a few minutes from the freezer to the table.

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