We adapted this recipe from The Good Housekeeping Cookbook: Sunday Dinner Collectors’ Edition but we found it so fast and simple that it would definitely work on any weeknight too. The recipe called for olive oil and the zest of a lemon but we used our lemon olive oil and made it that much easier (the hint of lemon flavor is subtle anyway). Give it a try; the bed of arugula and the bright red tomatoes make a colorful presentation as well as contribute to a very healthy dinner option!
INGREDIENTS
- 1¼ pounds of chicken tenderloins
- salt and freshly ground black pepper
- 4 teaspoons Olive This! Lemon Olive Oil, divided
- 3 garlic cloves, minced or pressed through a garlic press
- 1 can (14 ounces) artichoke hearts, drained and cut into quarters
- ½ cup white wine
- ½ cup chicken stock
- 1 pint grape tomatoes
- 1 bag (5-6 ounces) fresh arugula
DIRECTIONS
Salt and pepper both sides of the chicken tenderloins.
Heat 2 of the 4 teaspoons of lemon olive oil in a large skillet over medium-high heat. Place the seasoned tenderloins into the skillet and sauté until browned on the outside, about 6 minutes. Flip the chicken and cook on the second side until no longer pink in the middle, about 2-3 minutes more. Remove from pan and place cooked chicken on a plate.
While the chicken is cooking, drain the artichokes and cut them into quarters. Set aside.
Once the chicken is removed from the skillet, add the remaining 2 teaspoons of lemon olive oil to the pan and immediately reduce the heat to medium. Add the minced garlic and stir for 30 seconds until fragrant (do not overcook the garlic). Add the artichokes and cook, stirring occasionally, until browned in spots, about 4-5 minutes.
Once the artichokes are browned, add the ½ cup of white wine and cook for 1 minute, scraping the brown bits from the bottom of the pan (deglazing).
Add the ½ cup of chicken broth and the pint of grape tomatoes. Stir well to coat.
Cover completely and cook until the tomatoes burst, about 3-4 minutes.
Remove skillet from heat and return the cooked chicken to the pan (and any remaining juices on the plate). Stir well to coat chicken. Arrange the arugula on a serving platter and top with the sautéed chicken, artichokes and tomatoes. Alternatively, you could arrange the arugula beds on individual serving plates and divide chicken mixture equally. Enjoy!
MAKES 4-6 SERVINGS
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