The flavors of Provence come together in this simple dish. Use artichokes packed in water and sun-dried tomatoes packed in oil.



Ingredient Checklist


Instructions Checklist
  • Place chicken between 2 sheets of plastic wrap or waxed paper. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness. To soften noise, place chicken in plastic on a folded kitchen towel when pounding.

  • In a medium skillet, heat 3 teaspoons of the oil over medium-high heat. Season chicken with salt and pepper. Coat chicken in flour, shaking off excess. Saute until golden brown and cooked through, 1 1/2 to 2 minutes per side. Remove.

  • To pan, add garlic, white part of the scallions, and 1/2 cup water; bring to a boil, scraping up browned bits. Add artichokes, sun-dried tomatoes, and remaining teaspoon oil; season with salt and pepper. Cook until artichokes are heated through and sauce has reduced slightly, about 1 minute. Spoon mixture over chicken.

  • To make couscous, if desired: Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain, toss with scallion greens, and serve alongside chicken.

Cook's Notes

If you prefer, use fine-grain couscous, which will cook in less than five minutes.

Reviews (1)

18 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
This is a restaurant quality recipe. I happen to LOVE garlic so I added extra and also made more couscous so there wouldn't be a fight over it. Deeeeelish!