Every once in a while, I ‘wing’ it on a weeknight. A few weeks ago, I didn’t know what I was going to make but I knew I had a can of artichokes and some large chicken breasts. I’d also just baked a fresh batch of croutons with some leftover stale bread.

What happened in the kitchen that night was pure genius. Ok, maybe that was an exaggeration, but it definitely was darn good.


Serves 2

If you have homemade croutons, great. If not, buy come seasoned croutons. Place about 1.5-2 cups of the croutons in a food processor and pulse until you have large crumbs. If you don’t have a food processor, give them a few good whacks with your rolling pin, or the back of a skillet.

Cut up two boneless, skinless chicken breasts. Preheat a large sauté pan with 1 tbs. extra virgin olive oil. Saute the chicken pieces until cooked through. Remove them from the pan.

Add 1 tsp. extra virgin olive oil and 1 clove chopped garlic to the pan and sauté for 30 seconds. Sprinkle 1 tbs. flour on the mixture. Stir so that the flour gets “cooked.” You don’t want to see any more white. Cook for about a minute.

Whisk in ½ cup chicken stock and ½ cup white wine. Bring to a simmer. The sauce should thicken up after a minute or so. Season the sauce with salt and pepper to taste. Add 1 can of quartered artichokes in water to the pan. Add the cooked chicken pieces back to the pan. Stir to combine.

Preheat the oven to 400 degrees.

Sprinkle the crouton breadcrumbs onto the chicken/artichoke mixture and place it in the oven for 5-10 minutes or until the crumbs have browned a little.

Bon appetit!

Happy Cooking!


Lauren Hillman
Hillman’s Helpings