Ingredients
-
1 1/2
-
1/4
-
2
-
1/2
-
6 - 8
-
1
-
14
-
1/3
-
2
-
1/2
-
1/8
-
2
-
-
-
Directions
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 , This was delicious and I had never seen it in the Publix flyer I made a few modifications just to suit us including: used 4 oz portions of chicken breast (not cut into small pieces) coated with Wondra as we don’t like a heavy coating, sauted in olive oil, rather than canola, used a very dry Sauvignon Blanc wine and omitted the butter, salt and parmesan cheese Loved the artichokes and sun dried tomatoes and the DH was quite happy as it had a very nice flavor Served it with sauted kale and felt like this was a healthy meal I will be making this again Thanks, Pixie Kitchen
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Steps
|
1
Done
|
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
Done
|
Place Oil in Pan, Add Chicken and Cook 2 - 3 Minutes or Until Chicken Begins to Brown. |
|
3
Done
|
Stir in Wine, Reduce Heat to Medium - Low and Cook Until Wine Has Slightly Reduced. |
|
4
Done
|
Squeeze Juice of 1/2 Lemon Over Chicken and Then Stir in Artichoke Hearts, Sun-Dried Tomatoes, Butter, Salt, and Pepper. |
|
5
Done
|
Cover and Cook an Additional 2 - 3 Minutes Until Chicken Is Done. |
|
6
Done
|
Remove Chicken from Heat and Stir in Thyme Then Sprinkle With Cheese and Serve. |
