Sun-Dried Tomato Artichoke Chicken

Total Time
15 mins
15 mins

A yummy recipe that came in a Publix flyer in the newspaper. We can't wait to try this, they recommend serving it with Arugula Macadamia Salad and a Chardonnay wine.

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  1. Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
  2. Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
  3. Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
  4. Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
  5. Cover and cook an additional 2 - 3 minutes until chicken is done.
  6. Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.