Chicken, Artichoke, Mushroom

Well, I'm on my own a lot for dinner these days, so I'm trying to remember both quantity (no need to make enough for 2!) and short recipes. I'm crazy busy these days, so quick one pots meals are important. At the same time, I don't want to subsist on frozen things or totally unhealthy things.

So, tonight I was inspired by the chicken defrosted in the fridge and the package of mushrooms threatening to go bad. I decided that they'd go well together, especially with the addition of some artichoke hearts.

I started by sauteing the sliced chicken in evoo until nicely browned. I tossed in a little chopped garlic, salt, and red pepper flakes. I didn't worry about cooking the chicken all the way through, but instead put the chicken in a bowl once it was nicely browned. Then I heated a little more evoo and sauted the quartered mushrooms (maybe 4 or 5 medium sized ones). I added a little more garlic, dried oregano, more pepper flakes, and a little salt and let them brown. Once they looked pretty, I tossed in drained quartered artichoke hearts (not the marinated ones, just the regular canned ones). I let everything heat and come together. Then I added back the chicken and heated the whole thing until the chicken was cooked through.

I served this with a slice of toasted sourdough bread.


Notes and Next Time

• this would be good tossed with pasta too
• asparagus or green beans would be good in place of the artichoke hearts
• the red pepper flakes are a good addition
  

Ingredients/Recipe
to serve 1

• 1 chicken breast
• 2 cloves garlic
• red pepper flakes
• mushrooms, 4-5 quartered
• artichoke hearts (1/2 can, not marinated)
• oregano
• s&p