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Ingredients

• 3 teaspoon(s) olive oil
• 1.25 pound(s) chicken-breast tenders, each cut crosswise in half, then cut lengthwise in half
• Salt and pepper
• 2 clove(s) garlic, thinly sliced
• 1 can(s) (13 3/4- to 14-ounce) artichoke hearts, drained and each cut into quarters
• .5 cup(s) dry white wine
• .5 cup(s) chicken broth
• 1 pint(s) grape tomatoes
• 1 teaspoon(s) grated fresh lemon peel, plus additional for garnish
• 1 bag(s) (5- to 6-ounce) baby arugula

Description

3   Teaspoon(s) Olive Oil 1.25   Pound(s) Chicken-breast Tenders, Each Cut Crosswise In Half, Then Cut Lengthwise In Ha

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