Chicken And Artichokes (5 Ww Points)

• 1/4 cup flour, for dredging
• 1 tablespoon olive oil
• 4 (4 1/2 ounce) boneless skinless chicken breasts, cut into bite sized cubes about 3/4 to 1 inch in size
• 1 shallot, finely chopped
• 1 1/2 teaspoons finely chopped garlic
• 1 tablespoon chopped fresh parsley
• 1 cup frozen artichoke hearts (can use bottoms) or 1 cup canned artichoke heart, halved (can use bottoms)
• 1/4 cup thinly sliced sun-dried tomato
• 3/4 cup fat free chicken broth
• 1/4 cup dry white wine
• parsley, for garnish

1. Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and saute until golden brown, about 3 to 4 minutes on each side.
2. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.
3. Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.
4. Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

flour, olive oil, chicken breasts, shallot, garlic, parsley, frozen artichoke, tomato, chicken broth, white wine, parsley

Taken from www.food.com/recipe/chicken-and-artichokes-5-ww-points-295439 (may not work)