Friday, March 25, 2011
It's a Phase 1 qualified meal for those who are familiar with The South Beach Diet. My husband loves artichokes so we cannot really go wrong with this one.
4 T extra virgin olive oil (EVOO)
4 boneless, skinless chicken breast halves, pounded to 1/2" thickness.
1 bag (approx. 16 oz) frozen small whole onions
1 can (13 3/4 oz) chicken broth or stock
1 T balsamic vinegar
Ground Black Pepper
1 package (approx. 10 oz) frozen artichoke hearts
Heat 2 T of EVOO in a large skillet over medium heat. Add the chicken and cook for 10 minutes, tuning once, or until browned on both sides. Remove chicken to large bowl. Empty pan, carefully wipe down with paper towel.
Heat remaining 2 T oil in the skillet. Add onions and cook, stirring occasionally, for 5 minutes or until lightly browned. return the chicken to the pan and add the chicken broth and vinegar, season with salt and pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Add the artichoke hearts and cook for 10 minutes, or until the artichokes are tender and the meat registers a temperature of 170 (juices running clear).
** If you want to use fresh small onions or artichoke hearts this may be a place where it is not so cost effective. Plus, I have yet to figure out on my own how to just get the heart of the artichoke. A bag of hearts here was about $3 and you cannot buy enough fresh ones for that price.