Sautéed Chicken and Tomatoes With Roasted Artichokes
Ingredients
- 2 14-ounce cans artichoke hearts, drained, halved and patted dry
- 3 tbsp. olive oil, divided
- Kosher salt and pepper
- 4 6-ounce boneless skinless chicken breasts
- 4 cloves garlic, thinly sliced
- 1 pt. grape or cherry tomatoes
- 1/2 c. dry white wine
- 6 sprigs fresh thyme
- Freshly grated Parmesan, for sprinkling
- Small basil leaves, for sprinkling
- Crusty bread, for serving
Instructions
Sautéed Chicken and Tomatoes With Roasted Artichokes serves 4 original recipe by Good Housekeeping.
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