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1½ lbs. Boneless Skinless Chicken Breast
large freezer bag
¼ cup flour
2 tbs. olive oil
½ cup white wine
6-8 sprigs fresh thyme (rinsed)
1 lemon (for juice, rinsed)
1 (14oz.) can quartered artichoke hearts (drained)
1/3 cup Sun-Dried tomatoes in Oil
2 tbs. butter
½ tsp. salt
1/8 tsp. pepper
2 tbs. Parmesan Cheese

1. Cut chicken into 1-in. chunks
2. Place chicken and flour in freezer bag and shake to coat
3. Preheat large sauté pan for 2-3 min. add oil
4. Add chicken and cook 2-3 min. or until chicken begins to brown
5. Stir in wine; reduce heat to medium-low and cook 2-3 min. or until liquid is slightly reduced
6. Remove stems from thyme, keeping leaves only
7. Squeeze juice of ½ lemon over chicken
8. Stir in remaining ingredients (except thyme and cheese)
9. Cover and cook 2-3 min. or until internal temp of chicken reaches 165°F.
10. Remove chicken from heat; stir in thyme and sprinkle with cheese.

This entry was posted on Monday, January 14th, 2008 at 1:56 pm and is filed under DINNER, ENTRÉES, artichoke hearts, chicken, lemon, parmesan, sun-dried tomatoes, thyme, white wine. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.