| 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.
A Message from our Provider:
“Peace starts with a smile.”