By Kim Kushner
Ready in 50 minutes / Serves 6 people
Marinating the chicken breasts adds significant moisture and infuses the meat with intense flavors. I always keep a bag of frozen artichoke hearts in the freezer, and I love that they add an unexpected Mediterranean essence to this dish.
Ingredients:
• 6 chicken breasts pounded thin,
skinless and boneless,
cut into 1-inch strips
• 1 yellow onion, peeled and thinly sliced
• 1 fennel bulb, washed, peeled, and
thinly sliced
• One 10 oz. bag of frozen artichoke
hearts cut into quarters
• 2 garlic cloves, peeled and minced
• 1 tablespoon of grainy Dijon mustard
• Juice from 1 lemon
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of dried rosemary
• 3 tablespoons of extra virgin
olive oil
• Kosher salt
• Freshly ground black pepper
Instructions:
- Season the chicken generously on both sides with salt and pepper.
- Combine the chicken, onions, fennel, artichokes, garlic, Dijon, lemon juice, balsamic vinegar, rosemary, and olive oil in a large baking dish. Cover and marinate for 30 minutes or up to 24 hours. If marinating for longer than 30 minutes, place in the refrigerator to marinate.
- Heat a grill pan or sauté pan over high heat. Lightly grease the pan to prevent sticking.
- Transfer all the marinated ingredients into the pan. Give the pan a good shake. Cook for 5 minutes. Reduce the temperature to medium heat. Cover and cook for 7 minutes. Uncover and continue to cook for 7 minutes longer, rotating all the ingredients occasionally as they cook until the chicken is cooked through and the vegetables are caramelized.
Tips & Tools:
- The yellow onion can be replaced with any onion variety.
- The fennel can be replaced with any sliced vegetable.
- The artichokes should not be thawed.
- This dish can be assembled and marinated in the fridge for up to 24 hours. Bring to room temperature before cooking.
- This dish can be stored in the freezer for up to 1 month.
- To reheat this dish, let it come to room temperature before reheating, covered, in a 350-degree oven for about 10 minutes.
Culinary educator Kim Kushner is the best-selling author of The Modern Table, I Heart Kosher, The New Kosher, and The Modern Menu. Raised in Montreal, Canada, Kim learned to cook from her Moroccan-born mother and spent summers with family in Israel. A graduate of the Institute of Culinary Education in Manhattan, she worked as a private chef before launching Kim Kushner Cuisine in 2005. A recognized leader in redefining kosher cuisine, she now travels the world teaching her popular cooking classes. Kim has appeared on the Today Show and has been featured in The New York Times International Edition, Huffington Post, Saveur, and The Chicago Tribune. Kim lives in New York City with her husband and children.
