Sun-Dried Tomato Artichoke Chicken
Elizabeth Davies
Quick and healthy
ingredients
- 1 1/2 lb boneless, skinless chicken breasts
- 1 lg freezer bag
- 1/4 cup flour
- 2 tbsp. olive oil
- 1/2 c. white wine
- 6-8 sprigs fresh thyme (rinsed)
- 1 lemon (for juice, rinsed)
- 1 can quartered artichoke hearts (drained)
- 1/3 cup sun-dried tomatoes (julienne cut)
- 2 cloves garlic (minced)
- 2 tbsp unsalted butter
- 2 tbsp grated parmesean cheese
directions
- 1
Preheat large sauté pan on medium-high 2-3 minutes. Cut chicken into 1-inch chunks; place in zip lock bag (wash hands). Add flour; seal bag tightly and shake to coat.
- 2
Place oil in pan; swirl to coat. Add chicken (wash hands); cook 2-3 minutes, turning once, or until chicken begins to brown.
- 3
Stir in wine; reduce heat to medium-low and cook 2-3 minutes or until liquid is slightly reduced. Remove stems from thyme, reserving leaves only.
- 4
Squeeze juice of one-half lemon over chicken; stir in remaining ingredients (except thyme and cheese). Cover and cook 2-3 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to acurately ensure doneness.
Source: Elizabeth Davies
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