Warm olive oil. Add chicken, salt and pepper. Cook until browned (5 minutes). Mix garlic with broth, cornstarch and lemon zest. Add this mixture along with artichokes and tomatoes to skillet. Bring to boil and simmer for 1 minute.
Serve with rice.
Ingredients
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
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14 ounces canned artichokes (drained and halved)
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1 teaspoon cornstarch
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1 pound boneless, skinless chicken breasts
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1 clove garlic, minced
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1/2 cup Chicken Broth
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1/2 teaspoon lemon zest
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1 pint cherry tomatoes
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