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Sun-Dried Tomato Artichoke Chicken
Recipes
Sun-Dried Tomato Artichoke Chicken

Ingredients

  • 1 teaspoon fresh thyme leaves
  • 1 ¾ lb boneless, skinless chicken breasts
  • ¼ cup flour
  • 2 tablespoons canola oil
  • ½ cup white wine
  • Juice of 1 lemon
  • 1 (14-oz) can quartered artichoke hearts (drained)
  • ⅓ cup julienne-cut sun-dried tomatoes
  • 2 tablespoons butter
  • 2 tablespoons grated Parmesan cheese

Prep

  • Remove stems from thyme leaves.
  • Squeeze lemon for juice (1 tablespoon).
  • Cut chicken into 1-inch chunks (wash hands).

Steps

  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.

Amount per ¼ recipe serving: Calories 430, Total Fat 19g, Chol 125mg, Sodium 340mg, Total Carb 14g, Fiber 2g, Calc 8%, Vitamin A 8%, Vitamin C 25%, Iron 15%