Chive Blossom Chicken

2-3 chicken breasts or equivalent thighs
1 small jar marinated artichoke hearts
small handful of fresh herbs + chives {I use what I have, namely thyme, rosemary, sage}
1-2 T. Butter
Salt & Pepper

Prep the breasts by trimming the fat. I like to cut the chickens into cutlets by cutting off the thin end and then slicing the thick end into two equal pieces for a total of 3 pieces out of each breast.

Roughly chop the herbs, leaving the chive blossoms whole with a chive stem.

Heat your pan, and add the butter. Take your breasts or cutlets, and generously salt them as you lay them into the pan. Cook over medium heat.

Turn after a few minutes, and then sprinkle with the fresh herbs.

Drain the artichoke hearts and chop into 2-3 pieces if smaller bites are desired. Add to the pan and cook through.

Serve immediately.

Natalie Riley