Sun-Dried Tomato Artichoke Chicken

A yummy recipe that came in a Publix flyer in the newspaper. We can't wait to try this, they recommend serving it with Arugula Macadamia Salad and a Chardonnay wine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1⁄4 cup flour
• 2  tablespoons canola oil
• 1⁄2 cup white wine
• 6 -8  sprigs fresh thyme, stems removed
• 1  lemon
• 14  ounces artichoke hearts, quartered and drained
• 1⁄3 cup sun-dried tomato, julienne-cut
• 2  tablespoons unsalted butter
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons parmesan cheese

Directions

1. Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
2. Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
3. Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
4. Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
5. Cover and cook an additional 2 - 3 minutes until chicken is done.
6. Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.