Categories: Chicken, main dish

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• Large zip lock bag
• 1/4 cup flour
• 2 Tbs canola oil
• 1/2 cup white wine
• 6 to 8 sprigs fresh thyme (rinsed)
• 1 lemon (for juice, rinsed)
• 1 14 oz. can quartered artichoke hearts, drained
• 1/3 cup julienne-cut sun dried tomatoes
• 2 Tbs unsalted butter
• 1/2 tsp kosher salt
• 1/8 tsp pepper
• 2 Tbs grated parmasan cheese

Directions

1. Preheat large saute pan on medium high for 2 to 3 minutes

2. Cut chicken into 1 inch chunks

3. Place in zip lock bag and add flour

4. Seal bag and shake to coat

5. Place oil in pan

6. Add chicken and cook 2 to 3 minutes turning once or until chicken begins to brown

7. Stir in wine, reduce heat to medium low and cook 2 to 3 minutes or until liquid is slightly reduced

8. Remove stems from thyme, reserving leaves only

9. Squeeze juice of one half lemon over chicken and stir in remaining ingredients, except thyme and cheese

10. Cover amd cook 2 to 3 minutes or until internal temperature of chicken reaches 165 degrees

11. Remove chicken from heat, stir in thyme and sprinkle with cheese

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