Adapted from Everyday Food
6-8 boneless, skinless chicken breasts
1/4 cup flour (I used Wondra)
Salt and freshly ground pepper
1/4 cup olive oil
1/2 cup chicken broth
1/4 cup slivered sun-dried tomatoes
Bunch of scallions, sliced, white and green parts separated
6 garlic cloves, sliced
Can of artichoke hearts, drained, sliced in half
Israeli couscous, cooked in chicken broth or salted water according to package instructions
Pound chicken to 1/2 inch thickness (I put breasts in a ziplock bag to avoid splatter) using meat mallet. Season with salt and pepper and dredge in flour.
Heat olive oil in large skillet. Saute chicken till golden brown and just cooked through, about 2-3 minutes per side. Remove chicken and add garlic, white part of scallions and 1/2 cup chicken broth. Bring to boil and scrape up browned bits. Add artichokes, sun-dried tomatoes and cook to heat artichokes and reduce sauce.
Spoon sauce over chicken and garnish with green scallion. Serve with couscous.