Art-i-chok-ing Me?

3:48 PM

No, I'm not.  It's that easy.



I know I’m not the only one who freaks out when they see it’s already 5 o’clock and you haven’t figured out what’s for dinner.  I can’t be the only one.  Instead of going out to dinner or picking up take-out, use your imagination!  You’ll be very surprised by what you can create.
If you’re too afraid, always keep ingredients for your favorite simple dish on hand.  I know everyone enjoys my spaghetti, so every week I load my shopping cart with diced tomatoes, tomato sauce, tomato paste, garlic and some kind of pasta.  If I don’t use it that week, I have one less meal to worry about the following week.
I also like to have olive oil, artichokes, onions, mushrooms, chicken breasts, chicken broth, canned tuna, pasta, rice, and Italian seasoning around at all times.
I made this in a flash the other night.
What You Will Need:

1 lb thinly slice chicken breast, skinless and boneless, cut up into 1-inch pieces
1 C dry white wine or chicken broth
1 (14.5 oz) can quartered artichoke hearts
What You Already Have:
1 yellow onion, chopped
1 T olive oil
Dash of salt and pepper
1 T capers
1 tsp dried basil
1 tsp dried marjoram or dried rosemary
1 garlic clove, chopped
1 large skillet
2 bags of 10-minute rice
Parmesan cheese
1)      Heat olive oil over medium-high heat.  (Do you see a pattern here?)

2)      Cook onion and garlic for 5 minutes until translucent, don’t burn garlic.
3)      Add chicken and brown.  Stir in wine and reduce to 1/2 cup.

4)      Add artichokes, capers, marjoram, basil, salt and pepper.

5)      Cook until heated through.

6)      Serve over rice or mix cooked rice into skillet with chicken.

7)      Garnish with grated parmesan.

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