Sun-Dried Tomato Artichoke Chicken - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1/4 cup flour
2 tablespoons canola oil
1/2 cup white wine
6 -8 sprigs fresh thyme, stems removed
1 lemon
14 ounces artichoke hearts, quartered and drained
1/3 cup sun-dried tomato, julienne-cut
2 tablespoons unsalted butter
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parmesan cheese

Preparation

Pre-heat saute pan on medium high for 2 to 3 minutes. Cut chicken into 1 inch chunks, place in bag. Add flour and shake to coat.
Place oil in pan, add chicken and cook 2 - 3 minutes or until chicken begins to brown.
Stir in wine, reduce heat to medium - low and cook until wine has slightly reduced.
Squeeze juice of 1/2 lemon over chicken and then stir in artichoke hearts, sun-dried tomatoes, butter, salt, and pepper.
Cover and cook an additional 2 - 3 minutes until chicken is done.
Remove chicken from heat and stir in thyme then sprinkle with cheese and serve.