Seared Chicken Breasts with Grapes and Artichokes - Patricia Bannan, MS, RDN

Name: Seared Chicken Breasts with Grapes and Artichokes - Patricia Bannan, MS, RDN
Ingredients: 2 (8 ounce) 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 fresh oregano, chopped; 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 fresh lemon juice; 1/2 tablespoon lemon zest; 2 teaspoons butter; 3/4 cup green California grapes; 3/4 cup red California grapes; 2 tablespoons flat leaf parsley, chopped; Salt and pepper to taste

www.patriciabannan.com

Sear chicken breasts, simmer artichokes and grapes in a flavorful garlic-leek sauce infused with oregano and lemon, then baste with butter for a delicious one-pot meal.

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Ingredients

2 (8 ounce) 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 fresh oregano, chopped
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 fresh lemon juice
1/2 tablespoon lemon zest
2 teaspoons butter
3/4 cup green California grapes
3/4 cup red California grapes
2 tablespoons flat leaf parsley, chopped
Salt and pepper to taste