» Seared Chicken Breasts with Grapes and Artichokes

Ingredients

• 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