Chicken With Artichokes And Grape Tomatoes

1. 1

   Pound 4 boneless chicken breasts between plastic wrap.

2. 2

   Dredge chicken lightly in flour and sautee in olive oil, small amount of butter and garlic cloves squeezed with garlic press.

3. 3

   Squeeze juice from two fresh lemons.

4. 4

   Add lemon juice and one cup of white cooking wine.

5. 5

   Add one can of artichoke hearts cut in half-squeeze water out of artichokes.

6. 6

   Add grape tomatoes.

7. 7

   Salt and pepper to taste.

8. 8

   Cover and simmer until liquid is thickened and grape tomatoes are softened. (15 to 20 minutes)

9. 9

   Serve with rice and broccoli rabe sauteed in garlic or fresh roasted aparagus.

* Per serving · 4 servings · Values may vary.

No additional tips available.