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Publix Simple Meals

Sun-Dried Tomato Artichoke Chicken With Arugula Mushroom Salad

Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

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.

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.

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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Sun-Dried Tomato Artichoke Chicken

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%

Arugula Mushroom Salad

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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