Lemon Chicken with Artichokes


  • 1 1/2 pounds boneless chicken breasts, pounded until 1/2 inch thick 
  • 1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper 
  • 3 tablespoons canola oil 
  • 1 cup white wine 
  • 2 packages frozen artichoke hearts, quartered 
  • 1 lemon, sliced thin 
  • 1 tablespoon fresh thyme leaves 
  • Shaved parmesan cheese for garnish


  1. Coat chicken in seasoned flour. 
  2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side. 
  3. Add wine and artichokes to skillet and bring to a boil. Cover, turn the heat down to low, and cook for 8 minutes. Uncover skillet and add lemon slices and cook for 2 more minutes. 
  4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little. 
  5. Return chicken to skillet, stir in thyme until thyme is mixed in and chicken is coated with sauce. Scatter shaved parmesan on top and serve right out of the skillet - it's homier that way!

more at: http://www.myfridgefood.com/viewrecipe.aspx?recipe=20508#sthash.xUqN8V5R.dpuf

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