Sun-Dried Tomatoe Artichoke Chicken.
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Sun-Dried Tomatoe Artichoke Chicken. calories by ingredient
Introduction
Remove stems from thyme leaves.Cut chicken into 1-inch chunks (wash hands).
Remove stems from thyme leaves.
Cut chicken into 1-inch chunks (wash hands).
Number of Servings: 4
Ingredients
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Ingredients
1 teaspoon fresh thyme leaves
1 3/4 lb boneless, skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
1 tablespoon lemon juice
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese
Directions
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.