Fresh thyme (I used dried & added it with all the other ingredients simmering)
1 lemon for juice
1 large can artichoke hearts, drained and sliced
1/3 cup julienne-cut sun-dried tomatoes in oil (or if they are just dry, soak them for a few min)
1 jar roasted red peppers, cut into strips
2 TBL butter
1/2 tsp. salt
1/8 tsp. pepper
2 TBL Parmesan cheese
Instructions
Preheat large saute pan on med-high 2-3 minutes. Cut chicken into 1 inch chunks, place in zip-loc bag (or used a large dish). Add flour and coat chicken. Place oil in pan, swirl to coat. Add chicken & cook 2-3 min. turning once, until chicken begins to brown.
Stir in wine, reduce heat to med-low & cook 2-3 min. or until liquid is slightly reduced. Squeeze juice from lemon over chicken, stir in remaining ingredients (except thyme & cheese). Cover and cook 2-3 min. until done. Remove chicken from heat, stir in fresh thyme & sprinkle with parmesan.
Serving
Suggestions
Serve over linguine or spaghetti
Originally Submitted
6/7/2009
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