Chicken With Sun Dried Tomatoes And Artichokes

• 1 1/2 lb boneless, skinless chicken breasts
• large zip lock bag
• 1/4 cup flour
• 2 tablespoons canola oil or olive oil
• 1/2 cup white wine
• 6-8 sprigs fresh thyme
• 1 lemon (for juice)
• 1 (14-ounce) can quartered artichoke hearts (drained)
• 1/3 cup julienne-cut sun-dried tomatoes
• 2 tablespoons unsalted butter
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• optional-- crumbled feta cheese

1. 1. Preheat large sautA pan on medium-high 2-3 minutes. Cut chicken into 1-inch chunks; place in zip-lock bag. Add flour; seal bag tightly and shake to coat.
2. 2. Place oil in pan; swirl to coat. Add chicken; cook 2-3 minutes, turning once, or until chicken begins to brown.
3. 3. Stir in wine; reduce heat to medium-low and cook 2-3 minutes or until liquid is slightly reduced. Remove stems from thyme, reserving leaves only.
4. 4. Squeeze juice of one-half lemon over chicken; stir in remaining ingredients (except thyme and cheese). Cover and cook 2-3 minutes or until internal temperature of chicken reaches 165Au0b0F. Use a meat thermometer to accurately ensure doneness.
5. 5. Remove chicken from heat; stir in thyme and sprinkle with cheese. Serve.

chicken breasts, lock, flour, canola oil, white wine, thyme, lemon, quartered artichoke hearts, juliennecut sundried tomatoes, unsalted butter, kosher salt, pepper, parmesan cheese, feta cheese

Taken from www.epicurious.com/recipes/member/views/chicken-with-sun-dried-tomatoes-and-artichokes-50058423 (may not work)