Serves: 4

2 tablespoons olive oil
4 boneless, skinless chicken breasts or thighs
3/4 cup roughly chopped almonds
1 1/2 cups fresh fava beans (the beans from about 18 pods), or drained canned fava beans
2 cloves garlic, minced
1 (14-ounce) can artichoke hearts in water, drained and chopped
1 cup dry white wine
1/4 teaspoon grated orange peel (orange part only)
Salt and pepper to taste

Preparation:

Heat olive oil in a large skillet on medium heat. Add chicken and brown for 5 minutes per side, using tongs to turn. Remove and reserve. Add almonds roast in oil until golden and fragrant; remove and set aside with chicken. Add fava beans and garlic to skillet, and saute on medium heat until garlic turns golden.

Add chopped artichokes, wine and orange zest. Bring to a simmer, and return chicken and almonds to pan. Simmer gently until wine's volume has reduced by about half, and chicken is cooked throughout. To serve, place a piece of chicken on each plate and top with vegetables and sauce.

Nutritional Analysis: Calories 506 Cholesterol 73 mg Carbohydrate 29 g Fiber 12 g Protein 39 g Calcium 140 mg Total Fat 23 g Magnesium 178 mg Saturated Fat 3.0 g Potassium 1060 mg Monounsaturated Fat 14.2 g Sodium 691 mg Polyunsaturated Fat 4.6 g Vitamin E 7.8 mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of  News Canada