Shelly's Recipe

ARTICHOKE CHICKEN

Category: Chicken

1/2 cup 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 inch thickness
4 tbsp olive oil
1/3 cup soave or other dry white wine
1 (3 oz) pkg sun-dried tomatoes, reconstituted according to the pkg instructions and sliced
1 (14 oz) 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 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. Serves 4

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