Source: Keith Hammerich, Culinary Arts Instructor, City College San Francisco.

Serves 2

INGREDIENTS

2 boneless, skinless chicken breasts, pounded thinly, cut in half
1/4 cup or 2 ounces Arugula, rinsed and dried
2 artichokes, cooked, cleaned (leaves and choke removed) and bottoms quartered
4 ounces or ½ cup fingerling potatoes, cooked and sliced
2 tablespoons garlic, chopped
3/4 cup chicken stock, homemade or commercial
4 tablespoons butter, room temperature

PREPARATION

1. Season chicken breasts with salt/pepper. Brown in medium sauté pan until the internal temperature registers 160 degrees, about 4-5 minutes. Set aside to keep warm.
   
   
2. Add a small amount of oil to the pan and heat the potatoes, then the garlic. Cook for 1-2 minutes
   
   
3. Add the artichoke bottoms and the Arugula, cook for 1 minute, season with salt and pepper, divide onto two plates.
   
   
4. Add chicken stock to the pan, lightly season and work in the whole butter to finish sauce.
   
   
5. Place chicken on top of Arugula mixture, pour sauce over the chicken and serve.