Wednesday, April 13, 2011
Sun-Dried Tomato Artichoke Chicken
Who needs another recipe of "something-to-do-with boneless-skinless-chicken-breasts"? Definitely me!!
So, when this fascinating offering came across my path, I snatched it up.
The chicken in itself is nothing special . . . lightly floured, salted, pan seared . . . yawn.
It's what the mixture of the sun-dried tomatoes, the artichokes, the wine and the lemon juice do that make magic. And it's quick and easy too.
Who could resist?
Sun-Dried Tomato Arthichoke Chicken
1 tsp. fresh thyme leaves (I was doing well to find the dried on the spice shelf)
1 3/4 pounds boneless, skinless chicken breasts
3/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
Juice of 1 lemon (1 tablespoon)
1-14 ounce can quartered artichoke hearts (drained)
1/3 cup sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese
Cut chicken into 1-inch chunks. Preheat large saute' pan on medium-high for 2-3 minutes. Place flour and chicken in 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. Remove pan from heat, stir in thyme, sprinkle with cheese. Yummmmmmmmmm!
I would like to add that should certain members of your family find the taste of wine, sun-dried tomatoes and artichokes not to their liking, the whole dish can also be thickly covered with barbeque sauce on their plate and still found quite enjoyable. ::sigh::