Sautéed Chicken and Tomatoes With Roasted Artichokes

• porties: 4 servings
• totale tijd: 30 minutes

Ingrediënten

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

Instructies

Heat oven to 425°F. On rimmed baking sheet, gently toss artichokes with 2 tablespoons oil and 1/4 teaspoon each kosher salt and pepper. Arrange cut sides down and roast on bottom rack until golden brown, 10 to 12 minutes.

Heat remaining tablespoon oil in large oven-safe skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper, and to skillet and brown, 2 to 3 minutes per side; transfer to plate.

Reduce heat to medium-low, add garlic and cook, stirring, 30 seconds. Add tomatoes, wine and thyme and simmer 1 minute. Nestle chicken among tomatoes, transfer to oven and roast until just cooked through, 4 to 5 minutes.

Transfer chicken to cutting board and let rest 3 minutes before slicing. Toss artichokes with tomato mixture and serve with chicken. Sprinkle with Parmesan and basil and serve with crusty bread if desired