Cooking Time: 15 min
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
- 4 tablespoons olive oil
- 1/3 cup dry white wine
- 1 (3-ounce) package sundried tomatoes, reconstituted according to package instructions, sliced
- 1 (14-ounce) can artichoke hearts, drained, quartered
- 1 lemon, cut in half
- In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating completely.
- In a large skillet, heat oil over medium-high heat. Add chicken and saute 3 to 4 minutes per side, or until golden. Stir in wine, sundried tomatoes, and artichokes.
- Squeeze lemon over chicken and cook 2 to 4 minutes, or until sauce begins to glaze and no pink remains in the chicken.