Serves 4
The trick here is to add just enough liquid to the tomato sauce to create a smooth, light, delicate “fondue”—thick enough to coat the vegetables but not so thick that it overwhelms them, much like a traditional cheese fondue. Keep an eye on the pan as the liquid is reducing and return the chicken to the pan when the sauce is just thick enough to cling to the artichokes.
4 (5-ounce) boneless, skinless chicken breasts, pounded to a ¼-inch thickness and halved
Kosher salt
Fresh ground black pepper
All-purpose flour for dredging
Canola oil for the pan
1⅓ cups artichoke hearts packaged in oil, drained
4 cloves garlic, thinly sliced
1 cup frozen peas
¾ cup Tomato Sauce (here), pureed
¼ cup Garlic Puree (here)
¼ cup chopped fresh dill
Extra virgin olive oil for drizzling
Season the chicken with salt and pepper on one side and just salt on the other. Dredge one side of each piece of chicken with flour and shake off excess. Slick a large skillet with canola oil and heat over medium-high heat. Working in batches, slide the chicken, floured side down, into the pan and sauté until the edges are opaque and the center remains pink. Using a slotted spoon, transfer the chicken to a plate. Slick the pan with more canola oil if necessary between batches.
Add the artichokes and sliced garlic to the pan and sauté until the garlic is soft and fragrant. Stir in 1 cup water, the peas, tomato sauce, garlic puree, and dill and season with salt and pepper. Reduce the sauce until it clings to a spoon. Return the chicken to the pan and cook until the chicken is cooked through, about 1 minute. Arrange the chicken on a platter and spoon the sauce over. Drizzle the olive oil over and season to taste with salt and pepper.