Artichoke Chicken

Artichoke Chicken uses white wine and tomatoes to create a sophisticated main course. Pair it with pasta or rice, and voila! You've got a perfect fast meal.

Serves: 4

Cooking Time: 5 min

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
• 4 tablespoons olive oil
• 1/3 cup dry white wine
• 1 (3-ounce) package sun-dried tomatoes, reconstituted according to the package instructions and sliced
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1 lemon, cut in half

Instructions

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

Notes

• I usually serve this over hot cooked rice, but for a change of pace, it’s nice to substitute veal or turkey cutlets for the chicken and serve it over pasta.
   
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