I’m always in the market for more ways to spice up a dull chicken breast, aren’t you? I like a nice sauce that has lots of flavor (especially garlic), veggies, and most importantly, it cannot take too long to make.

Monday night I came up with the recipe below using the leftover veggies I had in my fridge. I used canned artichoke hearts and asparagus, but you can always substitute with zucchini, squash or any other veggie of your choosing.

Serve with couscous – it will soak up the leftover sauce and taste great!


Serves 2

Pound two chicken breasts to they’re thin, like chicken cutlets. Season them with salt and pepper.

Preheat a large saute pan at medium-high heat with 1 tbs. extra virgin olive oil. Cook the chicken on both sides, about 4 minutes on each side or until cooked through. Remove the chicken from the pan and cover it with foil.

Add to the saute pan two chopped garlic cloves. Saute for 30 seconds and then add 1 can quartered artichoke hearts and about 20ish stalks of asparagus, cut into bite-sized pieces. Saute for 3-4 minutes or until asparagus is a little soft.

Add 1/4 cup white wine, 1/2 cup chicken stock, 1 tbs. butter and salt and pepper. Bring the mixture to a boil and let it simmer until the sauce has reduced a bit, 3-4 minutes.

Turn off the heat and add 2 tbs. fat free half & half (can be found at any major grocery store). Add the chicken back to the pan and coat it with the sauce.

Note: The sauce shouldn’t be thick.

Sprinkle freshly chopped parsley on the mixture.


Hope you enjoyed Hillman’s Helpings!


Lauren Hillman
Hillman’s Helpings