Ingredients

1 1/2 lb boneless, skinless chicken breasts

large zip lock bag

1/4 cup flour

2 tablespoons canola oil or olive oil

1/2 cup white wine

6-8 sprigs fresh thyme

1 lemon (for juice)

1 (14-ounce) can quartered artichoke hearts (drained)

1/3 cup julienne-cut sun-dried tomatoes

2 tablespoons unsalted butter

1/2 teaspoon kosher salt

1/8 teaspoon pepper

2 tablespoons grated Parmesan cheese

optional– crumbled feta cheese

Preparation

  1. Preheat large sauté pan on medium-high 2-3 minutes. Cut chicken into 1-inch chunks; place in zip-lock bag. Add flour; seal bag tightly and shake to coat.
  2. Place oil in pan; swirl to coat. Add chicken; cook 2-3 minutes, turning once, or until chicken begins to brown.
  3. Stir in wine; reduce heat to medium-low and cook 2-3 minutes or until liquid is slightly reduced. Remove stems from thyme, reserving leaves only.
  4. Squeeze juice of one-half lemon over chicken; stir in remaining ingredients (except thyme and cheese). Cover and cook 2-3 minutes or until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness.
  5. Remove chicken from heat; stir in thyme and sprinkle with cheese. Serve.