|
Ingredients
2 tsp olive or vegetable oil
1/2 pound chicken cutlets, cut into 2 x
1/2-inch pieces
1 medium red bell pepper, seeded and cut
into matchstick pieces
1 garlic clove, minced
1 cup thawed frozen artichoke hearts
1/4 cup canned ready-to-serve chicken
broth
1 tbsp balsamic or red wine vinegar
1 tsp rinsed drained capers
1/4 tsp crushed rosemary leaves
1/8 tsp each salt and pepper
4 escarole or romaine lettuce leaves
Method
In 10-inch nonstick skillet heat oil; add
chicken and cool over high heat until chicken is lightly browned on all
sides, 3 to 4 minutes.
Transfer to place and set aside.
In small skillet combine bell pepper and
garlic and cook over medium heat until pepper is softened, 2 to 3
minutes.
Return chicken to skillet; add remaining
ingredients except escarole (or romaine lettuce) leaves and cook,
stirring occasionally, until artichokes and chicken are cooked through
and flavors blend, 2 to 3 minutes.
To serve, line serving platter with
escarole (or romaine lettuce) leaves; suing a slotted spoon, spoon
chicken mixture onto center of platter and pour liquid in skillet
evenly over escarole (or romaine lettuce) leaves.
Makes 2 servings.
|
