Chicken Breast with Artichoke, Tomato and Capers

This recipe is super easy and has a lot of flavor bang for your calorie buck.

Pound out some boneless, skinless chicken breast so that it’s somewhere close to a ¼ inch thick. This helps make it tender by breaking up the fibers. Salt and pepper and dredge them in a little flour. Sauté them in olive oil. The little bit of flour should help them get a nice brown color and a little crispiness. Remove and set aside. In the same pan heat another tablespoon of oil and when pan is very hot throw in a can or bag of chopped artichoke hearts and sauté for a couple minutes then add two chopped plum tomatoes and a couple tablespoons of capers and continue to cook for a couple more minutes. Put this mixture aside in a separate container. In the same pan pour in 1 can of chicken stock and reduce. When the stock is beginning to get thick (let it get pretty syrupy) pour back in the artichoke heart, chopped tomatoes and capers mixture and squeeze half a lemon in. Let it cook another couple of minutes so the flavors get a chance to mix. Pour sauce and vegetable mix over the chicken. I like this with basmati rice. In this recipe be careful not to over salt the vegetables while cooking because the capers are salty and the canned chicken stock will get more and more salty as it reduces.

I like canned Artichoke Hearts just fine but I just discovered these at Trader Joe's and I'm loving them. Not only are they less water logged but you can use part of the bag and put the rest back in the freezer.