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CATEGORY CUISINE TAG YIELD
Meats Mr. food, Mrfood2 1 servings

INGREDIENTS

1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Black pepper
4 Boneless; skinless chicken
; breasts halves (1
; to 1-1/2 pounds
; total), pounded to
; 1/4-inch thickness
4 tb Olive oil
1/3 c Soave or other dry white wine
1 pk Sun-dried tomatoes; reconstituted
; according to the
; package
; instructions and
; sliced (3 ounces)
1 cn Artichoke hearts; drained and
; quartered (14
; ounces)
1 Lemon; cut in half

INSTRUCTIONS

In a shallow dish, combine the flour, salt, and pepper; mix well. Dip
the chicken in the flour mixture, coating completely, Heat the oil in
a large skillet over medium-high heat. Add the chicken and saute for
3 to 4 minutes per side, or until golden. Add the wine, sun-dried
tomatoes, and artichokes. Squeeze the lemon over the chicken and cook
for 2 to 4 minutes, or until the sauce begins to glaze and no pink
remains in the chicken.
NOTE: I usually serve this over hot cooked rice, but for a change of
pace, it's nice to substitute veal or turkey cutlets for the chicken,
and serve it over pasta.
Converted by MC_Buster.
NOTES : 4 Servings
Converted by MM_Buster v2.0l.

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