Chicken with Artichokes, Sun-Dried Tomatoes

Here's the perfect weeknight supper for two. It's healthy and comes together in less than 30 minutes. Add salad and wine, and dinner is now served!

Chicken with Artichokes and Sun-Dried Tomatoes

Simmering sun-dried tomatoes in chicken broth not only helps soften them, it imbues them with rich flavor.

2 boneless skinless chicken breast halves
1/4 teaspoon coarse salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 garlic clove, minced
3/4 cup lower-sodium chicken broth
1/4 cup slivered sun-dried tomatoes (not oil-packed)
1/4 teaspoon dried oregano
1 cup canned quartered artichoke hearts, drained, rinsed
2 tablespoons chopped fresh parsley

1. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until no longer pink in center, turning once. Remove chicken; cover loosely with foil.

2. Add garlic to skillet; cook and stir over medium-high heat 30 seconds or until fragrant. Add broth, sun-dried tomatoes and oregano; simmer 3 minutes or until tomatoes are softened and broth is reduced by half. Stir in artichokes; cook 30 seconds. Spoon vegetables and sauce over chicken; sprinkle with parsley.

2 servings

PER SERVING: 280 calories, 11 g total fat (2 g saturated fat), 32 g protein, 14.5 g carbohydrate, 75 mg cholesterol, 860 mg sodium, 5.5 g fiber