Shelly's Recipe

ARTICHOKE CHICKEN

Category: Chicken

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
4 tablespoons olive oil
1/3 cup dry white wine
1 (3-ounce) package sun-dried tomatoes, reconstituted according to the package instructions and sliced
1 (14-ounce) can artichoke hearts, drained and quartered
1 lemon, cut in half

In a shallow dish, combine the flour, salt and pepper; mix well. Dip the chicken in the flour mixture, coating completely.

Heat the oil in a large skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes per side, or until golden. Stir in 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.

Options
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.