Sun-Dried Tomato Artichoke Chicken |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A yummy recipe that came in a Publix flyer in the newspaper. We can't wait to try this, they recommend serving it with Arugula Macadamia Salad and a Chardonnay wine. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1/4 cup flour |
2 tablespoons canola oil |
1/2 cup white wine |
6 -8 sprigs fresh thyme, stems removed |
1 lemon |
14 ounces artichoke hearts, quartered and drained |
1/3 cup sun-dried tomato, julienne-cut |
2 tablespoons unsalted butter |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons parmesan cheese |
Directions:
1. 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.
2. Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
3. Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
4. Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
5. Cover and cook an additional 2 - 3 minutes until chicken is done.
6. Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.
|
|