Another meal inspired by a recipe from *Eating Well* magazine. Don't you just love it when you can assemble a fancy feeling dish that is actually quite easy in less than 30 minutes. The sauce here is aromatic and flavorful and I like to add a little extra broth so there is a bit more to spoon over brown rice. At just 5 WW points per serving, this is a real dandy.
- 1⁄4 cup flour, for dredging
- 1 tablespoon olive oil
- 4 (4 1/2 ounce) boneless skinless chicken breasts, cut into bite sized cubes about 3/4 to 1 inch in size
- 1 shallot, finely chopped
- 1 1⁄2 teaspoons finely chopped garlic
- 1 tablespoon chopped fresh parsley
- 1 cup frozen artichoke hearts (can use bottoms) or 1 cup canned artichoke heart, halved (can use bottoms)
- 1⁄4 cup thinly sliced sun-dried tomato
- 3⁄4 cup fat free chicken broth
- 1⁄4 cup dry white wine
- parsley, for garnish
- Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 3 to 4 minutes on each side.
- Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.
- Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.
- Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.