Chicken With Sun-Dried Tomatoes And Artichokes

• 4 boneless chicken breasts
• 1/8 tsp. salt
• 1/4 c. flour
• 1 Tbsp. olive oil
• 1/3 c. white wine
• 1 can chicken broth (reserve 2 Tbsp. broth and mix with cornstarch)
• 1 jar marinated drained artichokes
• 8 oil packed sun-dried tomatoes, drained
• 1 Tbsp. fresh chopped parsley
• ground pepper

1. Season chicken with salt.
2. Coat with flour; shake off excess. Heat oil in skillet.
3. Add chicken; cook per side until no longer pink throughout.
4. Add wine to skillet; cook 30 seconds.
5. Remove chicken and cover.
6. Add broth, artichokes and dried tomatoes. Bring to boil.
7. Stir cornstarch mixture into skillet; boil 4 minutes until reduced to sauce like consistency.
8. Pour over chicken.
9. Sprinkle with parsley and pepper.

chicken breasts, salt, flour, olive oil, white wine, chicken broth, artichokes, oil, parsley, ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609874 (may not work)