May 28, 2013

Chicken and sauteed artichokes

What's in the fridge:
2 chicken breasts
1 package baby portabella mushrooms
1 red onion
1 can artichoke hearts
Crumbled goat cheese

- Heat skillet with olive oil to med-high
- Pound chicken breasts to flatten and season with S&P
- Brown in skillet by cooking 4 minutes each side

Browning Chicken
 - Meanwhile, chop the onion and halve the artichoke hearts.  Save liquid in the artichoke can.

Artichoke and onion prep
 - Remove chicken and set aside.  Add mushrooms, onions and artichoke hearts to skillet.  Cook for 5-7 minutes.

Saute veggies
 - Add chicken back to the skillet with the veggies and add the reserved juice from the canned artichokes.  Simmer for about 15 minutes, or until chicken is cooked through.

Chicken back in the skillet
 - Plate and top with goat cheese

Bon Appetit!

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