Seared Chicken Breasts with Grapes and Artichokes

Serves:4

•2 boneless, skin less chicken breasts

(8 ounces each ), butterflied length wise into 4cutlets

•salt, to taste

• pepper, to ta ste

•2 tablespoons olive oil, divided

•2 cloves garlic, minced

•1 leek, white part only, halved and thinly sliced

•2 tablespoons chopped fresh oregano

•11/2 cups quartered artichoke hearts, frozen, canned or jarred

• 1/2 cup dry white wine

•1/2 cup low-sodium chicken stock

•1tablespoon lemon juice

•1/2 teaspoon lemon zest

• 2 teaspoons butter

•3/4 cup green California grapes

•3/4 cup red California grapes

•2 tablespoons chopped flat-leaf parsley

Season chicken breasts with salt and pepper, to taste. In saute pan over medium-high heat, heat 1 tablespoon olive oil. Add chicken breasts and sear 3-4 minutes per side. Remove chicken and set aside.

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

Stir in fresh parsley and serve.

Nutritional information per serving: 320 calories; 26 g protein; 23 g carbohydrates; 12 g fat (34 percent calories from fat); 3 g saturated fat (8 percent calories from saturated fat); 70 mg cholesterol; 390 mg sodium; 5 g fiber.