Grilled Chicken and Artichokes

Peel shallots, halve lengthwise and cut the halves into thin slices.

Rinse zucchini, dry and cut lengthwise into thin slices. Cut slices crosswise into sticks. Cut dried tomatoes into thin strips.

In a pot, heat 1 tablespoon olive oil. Cook shallots and tomatoes for about 2 minutes, covered, over low heat.

Cut artichokes into about 3 mm (approximately 1/8-inch) slices, add to the shallots and tomato strips and cook until softened. Add broth and bring to a boil. Cover the vegetables and cook for 10 minutes on low heat.

Meanwhile, coat a grill pan with remaining oil (1 teaspoon) and heat. Rinse the chicken breasts and pat dry with paper towels. Lay between plastic wrap and pound to a uniform thickness. 

Place chicken fillets on the hot grill pan and grill for 5 minutes over medium heat. Season with salt and pepper and cook over low heat for another 5 minutes.

Add zucchini to artichokes, cover and cook for about 2 minutes. Rinse parsley, shake dry and pluck the leaves.