Roman Chicken Saut with Artichokes

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.

Roman Chicken Saut with Artichokes

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    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


    Prep: 15 min Total:
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    • 1

      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.

    • 2

      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.

    • 3

      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.

    nutritional information

    1 g
    8 g
    Saturated Fat:
    3 g
    14 g
    26 g
    223 mg
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