Chicken and Artichokes (5 Ww Points)

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup flour, for dredging
• 1  tablespoon olive oil
• 4 (4 1/2ounce)  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

Directions

1. 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.
2. 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.
3. 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.
4. Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.