Here is my most recent discovery that we loved. I used canned artichoke hearts cut in half to drain. I'm sure well drained marinated artichokes would make this dish even better. I doubled the amount of sun-dried tomatoes.
Chicken and Artichokes
From Eating Well - posted by margeslp
1/2 cup flour, for dredging
1-1/2 tablespoons vegetable oil
2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed
1-1/2 teaspoons finely chopped garlic
2 tablespoons chopped fresh parsley
1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms
1/4 cup thinly sliced sun-dried tomatoes
1/2 cup chicken broth
Parsley, for garnish
Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.
Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.
Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.
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