CHICKEN WITH SUN DRIED TOMATOES AND ARTICHOKES

CHICKEN WITH SUN DRIED TOMATOES AND ARTICHOKES image

Yield 4 people

Number Of Ingredients 14

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1 1/2 lb boneless, skinless chicken breasts
large zip lock bag
1/4 cup flour
2 tablespoons canola oil or olive oil
1/2 cup white wine
6-8 sprigs fresh thyme
1 lemon (for juice)
1 (14-ounce) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
optional-- crumbled feta cheese

Steps:

1. Preheat large sautÃ© pan on medium-high 2-3 minutes. Cut chicken into 1-inch chunks; place in zip-lock bag. Add flour; seal bag tightly and shake to coat. 2. Place oil in pan; swirl to coat. Add chicken; 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 165Â°F. Use a meat thermometer to accurately ensure doneness. 5. Remove chicken from heat; stir in thyme and sprinkle with cheese. Serve.