Prep 15 mins
Cook 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.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1⁄4 cup flour
- 2 tablespoons canola oil
- 1⁄2 cup white wine
- 6 -8 sprigs fresh thyme, stems removed
- 1 lemon
- 14 ounces artichoke hearts, quartered and drained
- 1⁄3 cup sun-dried tomato, julienne-cut
- 2 tablespoons unsalted butter
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 tablespoons parmesan cheese
- 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.
- Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
- Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
- Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
- Cover and cook an additional 2 - 3 minutes until chicken is done.
- Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.
This was delicious and I had never seen it in the Publix flyer. I made a few modifications just to suit us including: used 4 oz portions of chicken breast (not cut into small pieces) coated with Wondra as we don't like a heavy coating, sautéed in olive oil, rather than canola, used a very dry Sauvignon Blanc wine and omitted the butter, salt and parmesan cheese. Loved the artichokes and sun dried tomatoes and the DH was quite happy as it had a very nice flavor. Served it with sautéed kale and felt like this was a healthy meal. I will be making this again. Thanks, Pixie Kitchen.
This is one of our favorite recipes. We got it from a Publix flyer, too and have made it regularly. I have been meaning to post this recipe, but never got around to doing so. This tastes like the world's best chicken recipe and we have served it to many guests who love it too.
I tried this recipe from the Publix flyer it is very yummy and easy to do. The only change I made is that I doubled the sun-dried tomato just because I love them.