Adapted from Everyday Food
6 boneless skinless chicken breasts
Kosher salt and pepper
1/4 cup flour
1/4 cup sun-dried tomatoes packed in oil, drained and sliced into strips
1/4 cup olive oil
1 can artichoke hearts packed in water, drained and halved
A bunch of scallions, thinly sliced
4 garlic cloves, minced or sliced thinly
1 cup chicken broth
1 cup Israeli couscous
2 cups chicken broth
Place chicken in a large ziplock bag and flatten with a meat mallet to about 1/2 inch thickness.
In a large skillet, heat 2 tablespoons of olive oil. Season chicken with salt and pepper and coat with flour, shaking off any excess. Saute till lightly browned on each side and cooked through. Remove.
Add the remaining olive oil. Add garlic and saute briefly. Add white parts of scallions, then the 1 cup of chicken broth. Stir and cook, bringing up browned bits from the bottom of the pan. Add artichokes and sun-dried tomatoes. Cook until artichokes are hot and sauce has thickened slightly. Check seasonings and add more salt and pepper if necessary.
To make couscous, bring the 2 cups of chicken broth to a boil. Add couscous. Boil till couscous is tender, about 10 minutes. Drain.
Serve chicken on top of couscous, and spoon sauce over chicken. Garnish with the green part of the scallions if desired.