Chicken With Artichokes And Grape Tomatoes

• Boneless Chicken Breasts
• Flour
• Two lemons
• White cooking wine
• Canned Artichoke Hearts in water
• Grape Tomatoes
• 4 to 5 cloves of fresh garlic

1. Pound 4 boneless chicken breasts between plastic wrap.
2. Dredge chicken lightly in flour and sautee in olive oil, small amount of butter and garlic cloves squeezed with garlic press.
3. Squeeze juice from two fresh lemons.
4. Add lemon juice and one cup of white cooking wine.
5. Add one can of artichoke hearts cut in half-squeeze water out of artichokes.
6. Add grape tomatoes.
7. Salt and pepper to taste.
8. Cover and simmer until liquid is thickened and grape tomatoes are softened. (15 to 20 minutes)
9. Serve with rice and broccoli rabe sauteed in garlic or fresh roasted aparagus.

chicken breasts, flour, lemons, white cooking wine, water, grape tomatoes, garlic

Taken from www.epicurious.com/recipes/member/views/chicken-with-artichokes-and-grape-tomatoes-1201324 (may not work)