Skillet Chicken Nuggets with Radishes and Artichokes recipe

Ingredients 1-1/2 pounds boneless, skinless chicken breasts 2 tablespoons olive oil 1/2 cup (about 3-4) green onions, green tops trimmed 3 garlic cloves finely minced (see our kitchen tip in this month’s Kitchen Matters) 4 red radishes, thinly sliced 3 artichoke hearts (fresh from the salad bar, or from a can), sliced 1 tablespoon mix of dried thyme and basil Salt & Pepper Micro-greens or torn arugula 1 cup chicken broth [Click for larger image]

Directions

Cut the chicken into 1-inch pieces. In a large skillet with Teflon® nonstick coating, heat the oil over medium. When hot, add the chicken and turn until lightly browned on all sides. Add the onions, sauté a minute and then add the garlic. Sprinkle in the herbs and season with salt and pepper to taste.  Cook another 5 minutes, turning the chicken often. Add the broth and cook about 5 minutes or until reduced to half. Fold in the radishes and the artichoke hearts and heat through before serving with a handful of micro greens on each portion.   

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