1.25 pounds chicken breast tenders, each cut crosswise in half, then cut lengthwise in half
salt & pepper
3 tsp. olive oil
2 cloves garlic, thinly sliced
1 can (13.75 to 14 oz) artichoke hearts, drained and each cut into quarters
1/2 cup dry white wine
1/2 cup chicken broth
1 pint grape tomatoes
1 tsp. grated fresh lemon peel plus additional for garnish
1 bag (5 to 6 oz.) baby arugula
Note: Don't 'ya just love magazine recipes that spill over onto other pages, or have the picture on one page, and the actual recipe about 30 pages later??? Yeah, that's what I thought. This recipe shamefully stolen from one of those women's magazines - HAHAHA!!!
1. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper to season all sides. In a 12-inch skillet, heat 2 tsp. oil on medium-high heat until very hot. Add chicken and cook 8 minutes or until browned on the outside and no longer pink on the inside, stirring occasionally. With slotted spoon, transfer chicken to bowl.
2. To same skillet, add remaining 1 tsp. 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 on medium-high.
3. Add chicken broth and tomatoes; cover and cook 2 to 3 mins. or until most tomatoes have burst. Remove skillet from heat. Return chicken to skillet; stir in lemon peel until combined. Arrange arugula on platter; top with sauteed chicken mixture. Garnish chicken with lemon peel. Serves 6. Enjoy! -Diana
Per serving: 165 calories, 25 grams protein, 7 grams carbs, 4 grams total fat (1 g. saturated), 1 gram fiber, 55 mg. cholesterol, 330 mg. sodium.