Ingredients
- 1 teaspoon fresh thyme leaves
- 1 3/4 lb boneless, skinless chicken breasts
- 1/4 cup flour
- 2 tablespoons canola oil
- 1/2 cup white wine
- Juice of 1 lemon
- 1 (14-oz) can quartered artichoke hearts (drained)
- 1/3 cup julienne-cut sun-dried tomatoes
- 2 tablespoons butter
- 2 tablespoons grated Parmesan cheese
Preparation
Step 1
Prep
Remover stems from thyme leaves.
Squeeze lemon for juice (1 tablespoon).
Cut chicken into 1-inch chunks (wash hands).
Steps
Preheat large sautan on medium-high 23 minutes. Place flour and chicken in zip-top bag; seal bag and shake to coat. Place oil in pan then add chicken; cook and stir 23 minutes or until lightly browned.
Stir in wine. Reduce heat to medium-low; cook 23 minutes or until liquid is slightly reduced.
Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 23 minutes or until chicken is 165F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.
CALORIES (per 1/4 recipe) 430kcal; FAT 19g; CHOL 125mg; SODIUM 340mg; CARB 14g; FIBER 2g; PROTEIN 44g; VIT A 8%; VIT C 25%; CALC 8%; IRON 15%