Pan-Browned Chicken & Artichokes

The Record’s “Recipe of the Week”:
Pan-Browned Chicken & Artichokes by Deb Wynne-Bussman

1 T. olive oil
1 lb. chicken breast tenders, cut into bite-sized pieces
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 garlic clove, crushed & pressed
1/2 cup chicken broth
1 tsp. cornstarch
1/2 tsp. lemon peel, freshly grated
14 oz. can artichoke hearts, rinsed, drained, cut in half (don’t use marinated)
1 pint grape tomatoes or cherry tomatoes
Fresh parsley, chopped
Lemon peel slivers for garnish

Heat the oil in a nonstick skillet. Add the chicken, salt, and pepper. Cook until lightly browned (about 5 minutes), stirring often.

Meanwhile, mix the garlic, chicken broth, cornstarch, and grated lemon peel.

Add the artichokes, tomatoes, and chicken broth mixture to the chicken. Heat to boiling, stirring. Boil for 1 minute.

Garnish with parsley and lemon peel. Makes 4 main dish servings.