Chicken breast with artichokes and potatoes in the pan

Ingredients

For 1 serving

• Chicken breast140 g
• Artichokes2
• Potatoes180 g
• Lemon juice15 ml
• Garlic1 clove
• Mintto taste
• Vegetable broth150 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: January – April

Method

1. Fill a bowl with cold water and the lemon juice. Prepare the artichokes by removing the tough outer leaves, the tips and the choke, peel the stem and cut them into wedges, dropping them straight into the acidulated water. Heat the vegetable stock.
2. Peel the potatoes and cut them into chunks of about 2 cm; peel and crush the garlic; cut the chicken breast into cubes of about 2.5 cm.
3. Heat the oil in a saucepan over medium heat with the garlic for a minute, until just golden; add the potatoes and drained artichokes and cook for 5 minutes, stirring, until they start to colour.
4. Add the hot stock, a few mint leaves and a pinch of salt, cover and cook for 15 minutes over medium-low heat, until the vegetables are almost tender.
5. Add the salted chicken and cook uncovered for another 10 minutes, stirring now and then, until the chicken is cooked and the liquid has reduced to a light sauce; finish with black pepper and more fresh mint.