FROM EMMA’S KITCHEN CUPBOARD
SUN DRIED
TOMATO ARTICHOKE CHICKEN
(Serves 4)
5
pounds of boneless chicken
1 large zip lock bag
¼ cup flour
2 tablespoons canola oil
½ cup white wine
6-8 sprigs fresh thyme (rinsed)
1 lemon (for juice)
1 14 ounce can quartered artichoke hearts (drained)
1/3 cup julienne cut sun dried tomatoes
2 tablespoons unsalted butter
½ teaspoon Kosher salt
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese
1. Preheat large sauté pan medium high for 2-3 minutes.
2. Cut chicken into 1” chunks. Place in zip lock bag. Add flour; seal bag and shake to coat
3. Place oil in pan. Coat pan and add chicken. Cook 2-3 minutes. Turn once or until turning brown
4. Stir in wine. Reduce to low and cook 2-3 minutes until liquid is slightly reduced.
5. Remove stems from thyme; reserve leaves only
6. Squeeze juice from ½ lemon over chicken. Stir in remaining ingredients (except thyme and cheese). Cover and cook 2-3 minutes. Remove from heat and put in bowl.
Stir in thyme and
cheese and serve immediately.