Chicken And Artichokes (5 Ww Points) - cooking recipe

Ingredients

1/4 cup flour, for dredging
1 tablespoon olive oil
4 (4 1/2 ounce) boneless skinless chicken breasts, cut into bite sized cubes about 3/4 to 1 inch in size
1 shallot, finely chopped
1 1/2 teaspoons finely chopped garlic
1 tablespoon chopped fresh parsley
1 cup frozen artichoke hearts (can use bottoms) or 1 cup canned artichoke heart, halved (can use bottoms)
1/4 cup thinly sliced sun-dried tomato
3/4 cup fat free chicken broth
1/4 cup dry white wine
parsley, for garnish

Preparation

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 saute until golden brown, about 3 to 4 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.