Saturday, March 10, 2012

Artichoke Chicken

Artichoke Chicken

  • 1/2 cup whole wheat flour
  • 1/4 teaspoon pepper
  • 4 boneless, skinless chicken breast halves
  • 4 tablespoons olive oil
  • 1/3 cup dry white wine or red wine for a different taste
  • 1 tsp basil
  • 1 tsp minced garlic
  • 1 (3-ounce) package sun-dried tomatoes, sliced
  • 1 (14-ounce) can artichoke hearts, rinsed, drained and quartered
  • 1 lemon, cut in half
  1. Place the thawed chicken breast 1 at a time between plastic wrap and pound with a mallot so that it is about 1/4 inch thick
  2. In a shallow dish, combine flour and pepper; mix well. Dip chicken in flour mixture, coating completely.
  3. In a large skillet, heat oil over medium-high heat. Add chicken, and sauté 3 to 4 minutes per side, or until golden. Stir in wine, sun-dried tomatoes, basil, garlic and artichokes.
  4. Squeeze lemon over chicken and cook 2 to 4 minutes, or until sauce begins to glaze and no pink remains in chicken.


  1. Grilled the chicken, then spread pesto on top and then added the artichoke mixture. I added garlic, basil, balsamic vinegar and red cooking wine to the skillet and omitted the white wine. It was Fabulous!