Artichoke Chicken

1. 1

   In a shallow dish, combine the flour, salt and pepper; mix well. Dip the chicken in the flour mixture, coating completely. Heat the oil in a large skillet over medium-high heat. Add the chicken and saut for 3 to 4 minutes per side or until golden. Add the wine, sun-dried tomatoes and artichokes. Squeeze the lemon over the chicken and cook for 2 to 4 minutes or until the sauce begins to glaze and no pink remains in the chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.