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Publix Aprons Recipes

Sun-Dried Tomato Artichoke Chicken With Arugula Mushroom Salad

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare salad through step 1 - 5 minutes
  • Prepare chicken - 15 minutes
  • Complete salad and chicken; serve - 10 minutes

Sun-Dried Tomato Artichoke Chicken

1 teaspoon fresh thyme leaves
1 3/4 lb boneless, skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
Juice of 1 lemon
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese

  • Remove stems from thyme leaves.
  • Squeeze lemon for juice (1 tablespoon).
  • Cut chicken into 1-inch chunks (wash hands).
  1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and chicken in zip-top bag; seal bag and shake to coat. Place oil in pan then add chicken; cook and stir 2–3 minutes or until lightly browned.
  2. Stir in wine. Reduce heat to medium-low; cook 2–3 minutes or until liquid is slightly reduced.
  3. Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 2–3 minutes or until chicken is 165°F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.

CALORIES (per 1/4 recipe) 430kcal; FAT 19g; CHOL 125mg; SODIUM 340mg; CARB 14g; FIBER 2g; PROTEIN 44g; VIT A 8%; VIT C 25%; CALC 8%; IRON 15%

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Arugula Mushroom Salad

1 red bell pepper
8 oz baby portabellas
1 bag baby arugula leaves (4–5 oz)
1/3 cup macadamia nuts (optional)
1/4 cup goddess dressing

  1. Cut pepper into thin strips and mushrooms into halves or quarters; place both in salad bowl.
  2. Add remaining ingredients; toss and serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 14g; CHOL 0mg; SODIUM 190mg; CARB 8g; FIBER 3g; PROTEIN 4g; VIT A 35%; VIT C 70%; CALC 8%; IRON 8%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Dry Grocery
Add to your grocery list 1/4 cup goddess dressing
Add to your grocery list 2 tbsp grated Parmesan cheese
Add to your grocery list 1/3 cup macadamia nuts (optional)
Add to your grocery list 1 (14-oz) can quartered artichoke hearts
Add to your grocery list 1/2 cup white wine

Add to your grocery list 1 3/4 lb boneless, skinless chicken breasts

Add to your grocery list 1 bag (4-5 oz) baby arugula leaves
Add to your grocery list 8 oz baby portabellas
Add to your grocery list 1 (1-oz) bag fresh thyme
Add to your grocery list 1/3 cup julienne-cut sun-dried tomatoes
Add to your grocery list 1 lemon (for juice)
Add to your grocery list 1 red bell pepper

From Your Pantry
Add to your grocery list 2 tbsp butter
Add to your grocery list 2 tbsp canola oil
Add to your grocery list 1/4 cup flour
Add to your grocery list large zip-top bag

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Aprons Advice

  • Complete your meal by serving with a rice blend, dinner rolls, and fruit salad.
  • Squeeze the remaining one-half lemon over the salad for an added touch of fresh flavor.
  • Variation: If you don't want to use wine, you can substitute chicken broth or orange juice.
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Recipe Version poul0090