Ingredients

The following ingredients have 2 Servings
  • 4 ozs shallots
  • 2 small zucchini
  • 2 sun-dried tomatoes
  • 2 tsps olive oil
  • 0.75 cup vegetable stock
  • 11 ozs Artichoke bottoms (canned, drained weight)
  • 2 small Chicken breasts (each about 3.5 oz.)
  • 0.5 bunch Chervil
  • salt
  • peppers

Instruction

  • Peel shallots, halve lengthwise and cut the halves into thin slices.
  • Rinse zucchini, dry and cut lengthwise into thin slices. Cut slices crosswise into sticks. Cut dried tomatoes into thin strips.
  • In a pot, heat 1 tablespoon olive oil. Cook shallots and tomatoes for about 2 minutes, covered, over low heat.
  • Cut artichokes into about 3 mm (approximately 1/8-inch) slices, add to the shallots and tomato strips and cook until softened. Add broth and bring to a boil. Cover the vegetables and cook for 10 minutes on low heat.
  • Meanwhile, coat a grill pan with remaining oil (1 teaspoon) and heat. Rinse the chicken breasts and pat dry with paper towels. Lay between plastic wrap and pound to a uniform thickness. 
  • Place chicken fillets on the hot grill pan and grill for 5 minutes over medium heat. Season with salt and pepper and cook over low heat for another 5 minutes.
  • Add zucchini to artichokes, cover and cook for about 2 minutes. Rinse parsley, shake dry and pluck the leaves.
  • Remove chicken breasts from the pan and let stand for 2 minutes. Season artichokes and zucchini with salt and pepper. Add half of chervil and stir to combine. Serve grilled chicken on the vegetables and garnish with remaining chervil.