Ingredients:
4 boneless, skinless chicken breasts (individual portions)
1 lb fresh button mushrooms, cleaned
1/8 cup balsamic vinegar
1 (14-ounce) can artichoke hearts (about 8 hearts), drained and coarsely chopped
1/2 lb fresh broccoli (or 1/2 lb frozen, thawed), cut into small florets
2 garlic cloves, minced
1 large onion, peeled and coarsely chopped
4 tablespoons olive oil, divided
1 teaspoon sweet paprika
2 tablespoons brown sugar
Salt and freshly ground black pepper, to taste
1 dash ground ginger
1/2 cup water
Directions:
Season the chicken breasts with salt and pepper. You may pound them flat for quicker cooking or leave them as-is for a firmer texture.
Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat. Sear the chicken breasts for about 4 minutes per side, or until cooked through. Thicker breasts will take a bit longer. Remove the chicken from the pan and keep warm.
While the chicken rests, prepare the vegetables: chop the broccoli into small florets, quarter or halve the mushrooms depending on size, coarsely chop the onion, mince the garlic, and coarsely chop the artichoke hearts.
Add the remaining 2 tablespoons of olive oil to the skillet. Sauté the chopped onion over medium heat until it softens and begins to turn golden, about 3–4 minutes. Add the garlic, mushrooms, broccoli, and artichoke hearts, and stir-fry for about 8 minutes, until the vegetables are tender-crisp.
Stir in the balsamic vinegar, sweet paprika, ground ginger, brown sugar, and the 1/2 cup water. Season with additional salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat and simmer until the sauce has reduced and thickened slightly, about 8–10 minutes.
To serve, place a chicken breast on each plate and spoon the vegetable mixture over the top. This dish pairs well with plain rice and a simple green salad.
Servings: 4
Preparation time: 15 minutes
Total time: 45 minutes