Chicken with Artichokes

Serves 2
From Everyday Food

*chicken breasts for 2, boneless and skinless
*8 sundried tomatoes packed in oil, drained and slivered
*4 scallions, green and white parts separated, thinly sliced
*2 cloves garlic, sliced
*1 cup artichokes packed in water, drained, rinsed and halved
*olive oil
*salt and pepper
*1/2 cup Israeli couscous

Places chicken between two sheets of plastic wrap or wax paper. With a meat mallet of skillet, pound to 1/2" thickness. In a medium skillet, heat oil over medium-high heat. Season chicken with salt and pepper and saute until golden brown and cooked through. Remove.

Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain and toss with scallion greens.

To pan add garlic, white parts of scallions and 1/2 cup water; bring to a boil. Add artichokes, sundried tomatoes and a bit more oil. Season with salt and pepper. Cook until artichokes are heated through. Spoon over chicken and serve with couscous.