Chicken with Artichoke and Sun-Dried Tomato

This is one of those Publix Apron meals (that they make in the front of the grocery store). They are usually surprisingly good. I saw the sign for this one, and even though they weren't making it at the moment, took the recipe card to try at home. It was great...a combination of some of my favorite flavors.



Chicken with Artichoke and Sun-Dried Tomato

1 1/2 lb. boneless, skinless chicken breasts
1/4 cup flour
2 tbsp. olive oil
1/2 cup white wine
6-8 fresh thyme sprigs
1/2 lemon
1 can quartered artichoke hearts, drained
1/3 cup julienne-cut sun dried tomatoes
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. grated parmesan cheese

Cut chicken into 1 in. chunks, toss with flour. Heat saute pan on medium-high. Add oil and chicken, cooking 4-5 minutes or until chicken begins to brown. 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. Squeeze juice of 1/2 lemon over chicken, stir in remaining ingredients (except thyme and cheese). Cook 2-3 minutes or until chicken is done. Remove chicken from heat and stir in thyme and cheese.