Sun-Dried Tomatoe Artichoke Chicken.
- Number of Servings: 4
Ingredients
Ingredients1 teaspoon fresh thyme leaves1 3/4 lb boneless, skinless chicken breasts1/4 cup flour2 tablespoons canola oil1/2 cup white wine1 tablespoon lemon juice1 (14-oz) can quartered artichoke hearts (drained)1/3 cup julienne-cut sun-dried tomatoes2 tablespoons butter2 tablespoons grated Parmesan cheese
Preheat large sauté pan on medium-high 2–3 minutes. Place flour and chicken in large 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.
Stir in wine. Reduce heat to medium-low; cook 2–3 minutes or until liquid is slightly reduced.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SBAIRD2.
Stir in wine. Reduce heat to medium-low; cook 2–3 minutes or until liquid is slightly reduced.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user SBAIRD2.
Nutritional Info Amount Per Serving
- Calories: 343.8
- Total Fat: 10.4 g
- Cholesterol: 98.6 mg
- Sodium: 329.8 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.3 g
- Protein: 42.4 g
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