One Great . . . chicken with artichokes

I'll confess: I gave up the Sunday dinner tradition long ago. I don't know how my mother managed to do it. By the time I get home from church, I've still got a half a weekend's worth of chores left. Sunday dinner at night is the best I can do.

The Good Housekeeping editors have a new book that pays tribute to the tradition, though: "The Good Housekeeping Cookbook: Sunday Dinner Collector's Edition" has more than 1,200 recipes that are basic but good, things that would be worth piling onto a platter and sitting down for dinner.

Flipping through the spring menu, I picked out a recipe that uses artichokes and arugula to get a jump on spring. It doesn't have to be Sunday afternoon. It would work for any night of the week.

Roman Chicken Saute With Artichokes

From "The Good Housekeeping Cookbook: Sunday Dinner Collectors' Edition" (Hearst Books, 2014).

1 1/4 pounds chicken breast tenders, each cut in half crosswise and then lengthwise
1/4 teaspoon each salt and pepper
3 teaspoons olive oil. divided
2 cloves garlic, thinly sliced
1 (14-ounce) can artichoke hearts, drained and cut in quarters
1/2 cup dry white wine
1/2 cup chicken broth
1 pint grape tomatoes
1 teaspoon grated fresh lemon peel
1 (5- to 6-ounce) bag baby arugula

SPRINKLE chicken with salt and pepper. Heat 2 teaspoons olive oil in a 12-inch skillet over medium-high heat. Add chicken and cook 8 minutes, stirring occasionally, until browned on the outside and no longer pink inside. Remove to a bowl with a slotted spoon.

ADD remaining 1 teaspoon oil to the skillet. Reduce heat to medium and add garlic; cook 30 seconds or until golden. Stir in artichokes and cook 3 to 4 minutes or until browned in spots. Increase heat to medium-high, stir in the wine and cook 1 minute.

ADD the chicken broth and tomatoes. Cover and cook 2 to 3 minutes, until the tomatoes burst. Remove skillet from heat. Return the chicken to the skillet; stir in lemon peel. Arrange arugula on a platter and top with a sauteed chicken mixture.

YIELD: 6 servings.