Sun-Dried Tomato Artichoke Chicken

By know1der

Ingredients

• 1 1/2 pounds chicken breast, cut into 1 inch pieces
• 1/4 cup flour
• 2 tablespoons vegetable oil
• 1/2 cup white wine
• 1 lemon (for juice)
• 1 can (14 ounce) quartered artichoke hearts
• 1/3 cup julienne cut sun-dried tomatoes in oil
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 2 tablespoons grated parmesan cheese
• Fresh thyme or rosemary

Preparation

Step 1

Preheat oil in large sauté pan.
Place the chicken in a ziploc bag and shake to coat.
Add chicken to the pan and cook until both sides start to brown.
Stir in wine, reduce heat and cook until liquid is slightly reduced.
Squeeze in juice of one-half lemon and add the artichoke hearts, sun-dried tomatoes, butter, salt and pepper.
Cover and cook until internal temperature os chicken is 165 degrees.
Remove from heat and sprinkle with thyme or rosemary.
Serve over basmati rice.