seared-chicken breasts with grapes and artichokes


Season chicken breasts with salt and pepper. Heat one tablespoon olive oil in a sauté pan over medium-high heat. Add chicken breasts and sear for 3 to 4 minutes per side. Remove the chicken and set aside.

Add remaining tablespoon of olive oil to the pan along with the garlic, leek and a pinch of salt; cook on medium heat 2-3 minutes to soften the leeks. Stir in the oregano, artichokes, wine, chicken stock, lemon juice, lemon zest and butter. Simmer for 2-3 minutes, then add the chicken back to the pan, basting each breast with the sauce. Add the grapes and simmer for 3-5 minutes or until the grapes are just soft and the chicken is cooked through. Stir in fresh parsley and serve.