Artichoke Chicken - cooking recipe

Ingredients

1/2 c. all-purpose flour
1/4 tsp. black pepper
4 Tbsp. olive oil
1/3 c. dry white wine
1 (3 oz.) pkg. sun-dried tomatoes, reconstituted according to the pkg. instructions and sliced
1/4 tsp. salt
4 boneless skinless chicken breasts (1 to 1 1/2 lb.), pounded to 1/4-inch thickness
1 (14 oz.) can artichoke hearts
1 lemon, cut in half

Preparation

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.