Chicken & Artichokes & Sundried Tomatoes

Active Time: 20 Minutes Total Time: 20 Minutes Makes 4 servings
INGREDIENTS

1/2 cup flour, for dredging

1-1/2 tablespoons vegetable oil

2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed

1-1/2 teaspoons finely chopped garlic

2 tablespoons chopped fresh parsley

1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms

1/4 cup thinly sliced sun-dried tomatoes

1/2 cup chicken broth

Parsley, for garnish

DIRECTIONS

Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.

Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.

Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.

Nutrition Information Makes 4 servings - Facts Per Serving:

Calories: 267 Fat. Total: 7g Carbohydrates, Total: 18g Cholesterol: 68mg Sodium: 295mg Protein: 32g Fiber: 1g % Cal. from Fat: 24% Fat, Saturated: 0g