INGREDIENTS:

• 2 lb. boneless, skinless chicken breasts
• Pinch salt & Pepper
• 2 Tbsp olive oil, divided
• 3 cloves garlic
• 1 (15 oz.) can petite diced tomatoes
• 1 (15 oz.) can quartered artichoke hearts
• 1 tsp dried basil
• 1 tsp lemon zest (about ½ medium lemon)
• ¼ bunch fresh parsley
• 12 oz. cooked pasta of your choice

Start by pounding 2 lb. boneless, skinless chicken breasts (2-3 breasts) until they are an even, 1/2″ thickness. This not only makes the pieces bigger, but it helps them cook quickly and evenly. To make this easy and mess-free, cover them with a sheet of plastic wrap before you begin to pound. You can use a mallet or a rolling pin. Large, hefty whacks will tend to split the chicken breast, so be kind of gentle.

After it’s pounded out, cut the chicken into pieces about the size of a deck of cards. These chicken breasts were HUGE, so each breast made 3 pieces easily. Usually I get about two pieces per breast. Season them lightly with a pinch of salt and pepper on each side.

Heat one tablespoon of olive oil in a skillet over medium heat. When the oil is hot, add the chicken and cook until golden brown on each side (about 5 min. per side). If needed, cook it in two batches to avoid over crowding the pan. After the chicken is browned, remove it to a clean plate. It’s okay if the chicken doesn’t cook through completely at this point because it will simmer in the sauce later.

While the chicken is browning, prep the rest of your ingredients. Mince three cloves of garlic, drain and chop the artichokes, and chop some parsley.

Also zest the lemon. I used the zest from about 1/2 of a lemon, or about 1 tsp. Using lemon zest instead of the juice gives that lemony flavor without adding more acidity.

After the chicken is finished browning, remove it from the skillet. Add the second tablespoon of olive oil and the minced garlic. Cook the garlic for 1-2 minutes, or until it is soft and fragrant.

Add the chopped artichoke hearts, diced tomatoes (with juices), one teaspoon dried basil, about 1/8 tsp of salt, and the lemon zest.

Stir it all together…

Add the chicken back to the skillet and nestle it down into the tomatoes and artichokes. Allow the skillet to come up to a simmer and let the chicken simmer in the sauce for about 15 minutes to finish cooking. Flip the chicken about half way through, so that both sides get a good amount of heat.

Add the chicken back to the skillet and nestle it down into the tomatoes and artichokes. Allow the skillet to come up to a simmer and let the chicken simmer in the sauce for about 15 minutes to finish cooking. Flip the chicken about half way through, so that both sides get a good amount of heat.