Artichoke and Tomato Saute with Chicken Fillet

Chicken fillet perfectly complements artichoke and tomato sauté. This dish is served with herbs.

Ingredients

Directions

Sprinkle chicken fillet on all sides with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. In a large skillet over medium-high heat, heat 2 teaspoons of olive oil. Put the fillets in a preheated frying pan and fry until pink on all sides, about 8 minutes. Transfer the fried fillet to a plate.
In the same skillet, add the remaining olive oil, reduce heat to medium and add the garlic to the pan, cook for about 30 seconds. Then put the artichokes in a frying pan and cook, stirring occasionally, until brown, 3-4 minutes. Pour wine over the artichokes and cook for about 1 minute.
Add broth and tomatoes into a frying pan with artichokes, cover and saute for 3-4 minutes. Remove the pan from the stove. Put the chicken fillet back in the pan, add the lemon zest, stir the sauté with the chicken.
Put the herbs on a serving dish, and on top of the contents of the pan, serve the chicken sauté immediately.

Enjoy your meal!

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