Ingredients
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1 1/2 lbs boneless skinless chicken breasts
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1/4 cup flour
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2 tablespoons canola oil
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1/2 cup white wine
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6 -8 sprigs fresh thyme, stems removed
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1 lemon
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14 ounces artichoke hearts, quartered and drained
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1/3 cup sun-dried tomato, julienne-cut
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2 tablespoons unsalted butter
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1/2 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons parmesan cheese
Instructions
- Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
- Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
- Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
- Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
- Cover and cook an additional 2 - 3 minutes until chicken is done.
- Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.