This light and tangy chicken dish, studded with sweet grape tomatoes and garlicky artichoke hearts, is served over a bed of spicy arugula.
Reprinted with permission from The Good Housekeeping 400 Calorie Italian 2013 by Hearst Books, an imprint of Sterling Publishing Co., Inc.
|1 1/4 pounds chicken-breast tenders, each cut crosswise in half, then cut lengthwise in half||1/2 cup dry white wine|
|1/4 teaspoon salt||1/2 cup chicken broth|
|1/4 teaspoon ground black pepper||1 pint grape tomatoes|
|1 tablespoon olive oil||1 teaspoon grated fresh lemon peel plus additional for garnish|
|2 cloves garlic, thinly sliced||5 ounces baby arugula|
|1 can artichoke hearts, drained, each cut into quarters|
Sprinkle chicken with salt and pepper to season all sides. In 12-inch skillet, heat 2 teaspoons oil over medium-high heat until very hot. Add chicken and cook 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. With slotted spoon, transfer chicken to bowl.
To same skillet, add remaining 1 teaspoon oil. Reduce heat to medium and add garlic; cook 30 seconds or until golden. Stir in artichokes, and cook 3 to 4 minutes or until browned. Stir in wine, and cook 1 minute over medium-high heat.
Add chicken broth and tomatoes; cover and cook 2 to 3 minutes or until most tomatoes burst. Remove skillet from heat. Return chicken to skillet; stir in lemon peel until combined. Arrange arugula on platter; top with sautéed chicken mixture. Garnish chicken with additional lemon peel.
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