Artichoke Chicken with Sun Dried Tomatoes

By know1der

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• Large ziplock bag
• 1/4 cup flour
• 2 tablespoons olive oil
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1 can quartered artichoke hearts, drained
• 1/3 cup julienne cut sun-dried tomatoes in oil
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Grated parmesan cheese
• Fresh or dried thyme

Preparation

Step 1

Cut the chicken into 1 inch pieces and place in bag with flour, shake to coat
Heat oil in pan, add the chicken and cook until both sides start to brown.
Stir in wine, reduce heat to medium low and cook until liquid is slightly reduced.
Add the lemon juice, artichoke hearts, tomatoes, butter, salt and pepper, mix well.
Cover and cook until internal temperature of chicken pieces is 165 degrees.
Remove from heat and sprinkle parmesan cheese and a small amount of thyme on top.
Serve over rice.