Fresh herbs, garlic, lemon zest and wine make this chicken entree worthy of any dinner party. Enjoy!
2 (8 oz.) boneless, skinless chicken breasts, butterflied lengthwise into 4 cutlets
2 tablespoons olive oil (divided)
2 cloves of garlic, minced
1 leek, white part only, halved and thinly sliced
2 tablespoons chopped fresh oregano
1 1/2 cups quartered artichoke hearts, frozen or canned/jarred
1/2 cup dry white wine
1/2 cup low-sodium chicken stock
1 tablespoon lemon juice
1/2 teaspoon lemon zest
2 teaspoons butter
3/4 cup green California grapes
3/4 cup red California grapes
2 tablespoons chopped flat leaf parsley
Salt and pepper to taste
Season chicken breasts with salt and pepper. Heat one tablespoon olive oil in a sauté pan over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side. Remove the chicken and set aside.
Add remaining tablespoon of olive oil to the pan along with the garlic, leek and a pinch of salt; cook on medium heat 2-3 minutes to soften the leeks. Stir in the oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer for 2-3 minutes, then add the chicken back to the pan, basting each breast with the sauce. Add the grapes and simmer for 3-5 minutes or until the grapes are just soft and the chicken is cooked through. Stir in fresh parsley and serve.
Makes 4 servings
Nutritional information per serving: Calories 320; Protein 26 g; Carbohydrate 23 g; Fat 12 g (34% Calories from Fat); Sat Fat 3 g (8% Calories from Saturated Fat); Cholesterol 70 mg; Sodium 390 mg; Fiber 5 g.