Chicken With Artichokes

• 1 boneless skinless chicken breast
• 4 teaspoons olive oil, separated
• salt and pepper, to taste
• 1 tablespoon all-purpose flour
• 2 garlic cloves, sliced thin
• 2 scallions, sliced thin, separated (see note)
• 1/2 cup water
• 1/2 cup artichoke heart, packed in water
• 4 sun-dried tomatoes, packed in oil, drained, and slivered

1. Place chicken between 2 sheets of plastic wrap or waxed paper.
2. With the flat side of a meat mallet or a small skillet, pound to a 1/2-inch thickness.
3. In a medium skillet, heat 3 teaspoons of the olive oil over medium-high heat.
4. Season chicken with salt and pepper.
5. Coat chicken in flour, shaking off excess.
6. Saute' until golden brown and cooked through, 1 1/2 to 2 minutes per side.
7. Remove from pan.
8. To pan, add garlic, white part of the scallions and 1/2 cup water; bring to a boil, scraping up browned bits.
9. Add artichokes, sun-dried tomatoes, and remaining teaspoon of oil; season with salt and pepper.
10. Cook until artichokes are heated through, about 1 minute.
11. Spoon over chicken.
12. OPTIONAL:
13. You can serve this along-side coucous.
14. Bring a small pot of salted water to boil; add coucous.
15. Boil until coucous is tender but still pleasantly chewy, about 10 minutes.
16. Drain, toss with scallion greens, and serve along side chicken, if desired.
17. NOTE: If you chose not to make the coucous add the scallion green at the same time you add the whites.

chicken breast, olive oil, salt, flour, garlic, scallions, water, artichoke heart, tomatoes

Taken from www.food.com/recipe/chicken-with-artichokes-143539 (may not work)