Chicken With Artichoke Hearts - cooking recipe

Ingredients

4 chicken breast halves, boned and skinned
1 Tbsp. flour
3/4 tsp. salt
1/4 tsp. paprika
1/8 tsp. white pepper
2 Tbsp. finely chopped onions
1/2 c. dry white wine
2 Tbsp. slivered almonds
1 Tbsp. butter
1 1/2 Tbsp. cornstarch
1 (6 oz.) jar marinated artichoke hearts

Preparation

Combine flour, salt, paprika and pepper.
Roll chicken in flour mixture to coat very lightly, shaking off excess.
Spoon 2 tablespoons oil from top of artichokes into skillet and heat. Place chicken in pan and saute, browning slowly over moderate heat. Turn to brown on all sides.
Add onion when chicken is almost browned.
Spoon off any excess fat.
Add wine, heat to boiling, then cover.
Simmer 10 to 15 minutes or until chicken is tender. Saute nuts in butter until lightly browned.
Set aside.
Add artichokes to chicken.
Mix cornstarch with remaining marinade, then gently stir liquid into skillet.
Simmer 1 minute, until slightly thickened.
Remove chicken and artichokes to serving dish. Spoon liquid over chicken and sprinkle with toasted nuts.