Chicken With Sun-Dried Tomatoes And Artichokes - cooking recipe

Ingredients

4 boneless chicken breasts
1/8 tsp. salt
1/4 c. flour
1 Tbsp. olive oil
1/3 c. white wine
1 can chicken broth (reserve 2 Tbsp. broth and mix with cornstarch)
1 jar marinated drained artichokes
8 oil packed sun-dried tomatoes, drained
1 Tbsp. fresh chopped parsley
ground pepper

Preparation

Season chicken with salt.
Coat with flour; shake off excess. Heat oil in skillet.
Add chicken; cook per side until no longer pink throughout.
Add wine to skillet; cook 30 seconds.
Remove chicken and cover.
Add broth, artichokes and dried tomatoes. Bring to boil.
Stir cornstarch mixture into skillet; boil 4 minutes until reduced to sauce like consistency.
Pour over chicken.
Sprinkle with parsley and pepper.