Artichoke Chicken

Artichoke Chicken

1/2 c All-purpose flour
1/4 tsp Salt
1/4 tsp Black pepper
4 Boneless; skinless chicken breasts halves (1 to 1-1/2 pounds total), pounded to 1/4-inch thickness
4 tb Olive oil
1/3 c dry white wine
1 pk Sun-dried tomatoes; reconstituted according to the package instructions and sliced (3 ounces)
1 can Artichoke hearts; drained and quartered (14 ounces)
1 Lemon; cut in half

In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating completely, Heat the oil in a large skillet over medium-high heat. Add the chicken and saute for 3 to 4 minutes per side, or until golden. Add the wine, sun-dried tomatoes, and artichokes. Squeeze the lemon over the chicken and cook for 2 to 4 minutes, or until the sauce begins to glaze and no pink remains in the chicken.

jackie austin

This sounds pretty good. I’ve made artichoke chicken sandwiches before, but this sounds quite interesting.