The artichokes will release a significant amount of water in the microwave as they defrost. To ensure that they brown properly, drain them well before adding them to the skillet.
Serves 4
4 boneless chicken breasts
Table salt and ground black pepper
5 tablespoons olive oil
2 (9-ounce) packages frozen artichoke hearts
1 pint cherry tomatoes, halved
2 tablespoons capers, rinsed
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano leaves
Pinch red pepper flakes
Making the Minutes Count: Cut the tomatoes and mince the oregano while the artichokes brown.
1. Season and Brown Chicken: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken well on first side, then turn over and cook until no longer pink inside. Remove chicken from skillet, put on a plate, tent with foil and let stand until cool enough to cut.
2. Microwave Artichokes: While chicken browns, toss artichokes with 1/2 teaspoon salt and 1/4 teaspoon pepper in microwave-safe bowl. Cover tightly with plastic wrap. Microwave on high until artichokes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to toss artichokes halfway through. Drain artichokes well.
3. Brown Artichokes: Pour off any grease in skillet, add 1 more tablespoon oil, and return to medium heat until shimmering. Drain artichokes, then add to skillet and cook, stirring occasionally, until golden brown, about 8 minutes.
4. Cut cooked chicken into thin strips. Add to the browned artichokes, then stir in the tomatoes and capers and cook until tomatoes are lightly wilted, about 2 minutes.
5. Make Drizzling Oil: Whisk remaining 3 tablespoons oil, lemon juice, garlic, oregano, and red pepper flakes together. Drizzle oil over chicken and vegetables before serving.
From America's test kitchen - Episode: Chicken in a Skillet
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