Chicken and Artichoke Saute with Warm Salad

Chicken and Artichoke Saute with Warm Salad

Ingredients

Servings: 6

Chicken:

1.5lb        Chicken Breast, thinly sliced

2              Shallots 

2tsp         Garlic Paste

1can        Artichoke Hearts, drained, dried, and quartered

1              Lemon

2Tbs        Extra Virgin Olive Oil

Salt and Pepper to taste

Warm Salad:

2heads       Cauliflower, stem removed and sliced into 1" thick pieces

1lb             Green and Wax Beans

2Tbs          Whole Grain Mustard

1Tbs          Extra Virgin Olive Oil

1Tbs         Seasoned White Vinegar, I used a lemon-herb white balsamic vinegar (champagne would work) 

Spray Olive Oil

Salt and Pepper

Prep Cauliflower:

Preheat oven to 400

Slice cauliflower as described above

Spray cookie sheet with olive oil and lay out the cauliflower in one layer on the sheet

Spray cauliflower with olive oil and sprinkle with fresh black pepper and salt

Roast in oven for about 30-35 min or until tender

Prep Chicken:

(If you cannot find "thinly sliced" chicken breasts, slice standard chicken breasts in half yourself such that it is 1/2 the thickness)

Pound the chicken until very thin

Slice each piece into strips on a vertical diagonal

Season with salt and pepper

Add 2Tbs of olive oil to a large, deep saute pan and warm on medium-high heat

Once olive oil is hot, add shallots and saute

Add garlic and mix with shallots then immediately add chicken

Saute until beginning to brown, about 5-7min, then add juice of 1 lemon to deglaze the pan

Add artichokes and saute on medium-low heat

Prep Salad:

Microwave green and wax beans according to bag instructions or in a covered dish with 2Tbs water for 3-4min

Remove any water from beans and add to serving bowl

Add roasted cauliflower to beans

Mix mustard, olive oil, vinegar, salt, and pepper to small bowl and mix with fork or whisk

Pour dressing over vegetables and toss to coat thoroughly 

Plate chicken and salad as desired then enjoy!