Artichoke Chicken

Ingredients

• 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

Instructions

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.