One thing I love about this time of year is the fresh asparagus, so I decided to add that to this recipe. I also had some fresh rosemary, so I added that as well! This was a really delicious meal that I look forward to making again and as usual, I had some leftovers. I cannot wait to eat them for lunch tomorrow :) I gotta admit -- I did not like artichokes in my previous life, but I now am growing to really enjoy them, especially when they soak in lemon and white wine! Enjoy!
Ingredients:
1 - 1.5 pounds boneless chicken breasts, pound until 1/2 inch thick (or purchase thinner cut breasts)
1/2 cup flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
3 tablespoons canola oil (you could get away with 2 tb)
1 cup white wine
1 packages frozen artichoke hearts (should already be in small enough pieces, but cut if necessary)
1 bunch of asparagus (I prefer the thick spears and I only used the top half for this)
1 lemon, sliced thin
1/2 tb fresh thyme leaves
1/2 tb fresh rosemary sprigs
Shaved or sprinkled parmesan cheese for garnish
Directions:
1. Coat chicken in seasoned flour.
2. Heat oil in a large heavy skillet over medium high heat and brown chicken on both sides, about 2-3 minutes per side.
3. Add wine
and artichokes to skillet and bring to a boil. Cover, turn the heat
down to low, and cook for 8 minutes. Uncover skillet and add lemon
slices and asparagus and cook for 2 more minutes.
4. Remove chicken from sauce and bring sauce to a low boil. Cook for another 5 minutes or so until sauce is reduced a little.
5. Return
chicken to skillet, stir in thyme and rosemary until mixed in and chicken is
coated with sauce. Scatter parmesan on top and serve right out
of the skillet!
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