Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Artichoke Chicken




List of Ingredients



• 1/2 cup all-purpose flour
  
• 1/4 tsp salt
  
• 1/4 tsp black pepper
  
• 4 boneless, skinless chicken breasts halves (1 to 1 1/2 lbs total), pounded to 1/4" thickness
  
• 4 T olive oil
  
• 1/3 cup Soave or other dry white wine
  
• 1 pkg (3 oz) sun dried tomatoes, reconstituted according to the pkg instructions and sliced
  
• 1 can (14 oz) artichoke hearts, drained and quartered
  
• 1 lemon, cut in half
  






Instructions



1. In a shallow dish, combine the flour, salt, and pepper; mix well. Dip the chicken in the flour mixture, coating completely.
   
2. Heat the oil in a large skillet over medium-high heat. Add the chicken and saute for 3 to 4 minutes per side, or until golden. Add the wine, sun dried tomatoes, and artichokes. Squeeze the lemon over the chicken and cook for 2 to 4 minutes, or until the sauce begins to glaze and no pink remains in the chicken.
   






Final Comments


I usually serve this over hot cooked rice, but for a change of pace, it's nice to substitute veal or turkey cutlets for the chicken, and serve it over pasta.