Roman Chicken Saute with Artichokes

• 3 tsp. olive oil
• 1 1/4 lb. chicken-breast tenders
• salt and pepper
• 2 clove garlic
• 1 can artichoke hearts
• 1/2 c. dry white wine
• 1/2 c. chicken broth
• 1 pt. grape tomatoes
• 1 tsp. grated fresh lemon peel
• 1 bag baby arugula

1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season all sides.
2. In 12-inch skillet, heat 2 teaspoons oil on medium-high until very hot.
3. Add chicken and cook 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally.
4. With slotted spoon, transfer chicken to bowl.
5. To same skillet, add remaining 1 teaspoon oil.
6. Reduce heat to medium and add garlic; cook 30 seconds or until golden.
7. Stir in artichokes, and cook 3 to 4 minutes or until browned.
8. Stir in wine, and cook 1 minute on medium-high.
9. Add chicken broth and tomatoes; cover and cook 2 to 3 minutes or until most tomatoes burst.
10. Remove skillet from heat.
11. Return chicken to skillet; stir in lemon peel until combined.
12. Arrange arugula on platter; top with sauteed chicken mixture.
13. Garnish chicken with lemon peel.

olive oil, chickenbreast tenders, salt, clove garlic, hearts, white wine, chicken broth, grape tomatoes, baby arugula

Taken from www.delish.com/recipefinder/chicken-artichokes-dinner-recipe (may not work)