Description

Chicken breast lightly coated in flour then sauteed in a white wine butter sauce with artichokes, mushrooms and sun dried tomatoes. A delicious "family style" dish served over rice or potatoes.

Ingredients

• 1  Table Spoon(s) Oil, neutral
1
• 8  Ounce(s) Weight Chicken Breast, cubed
2
• 1/4  Cup(s) Flour
3
• 1/4  Cup(s) White Wine
4
• 2  Tea Spoon(s) Lemon Juice, fresh
5
• 1/4  Cup(s) Sun Dried Tomatoes
6
• 1/4  Cup(s) Artichoke Hearts, quartered
7
• 1/2  Cup(s) Cremini Mushrooms, sliced
8
• 3  Table Spoon(s) Butter
9
• 1  Cup(s) Chicken Stock
10
• 5  Each Basil Leaves, chiffonade
11
•  To Taste Salt & Pepper
12

Directions

1. In a saute pan, heat oil
2. Lightly coat chicken in flour
3. Once oil is hot, add chicken to saute pan and saute until golden brown
4. Once chicken is golden brown on each side, add wine, lemon juice, sun dried tomatoes, artichoke hearts and mushrooms
5. Season with salt and pepper
6. Add butter and melt, mix to incorporate
7. Add chicken stock and simmer for 5 minutes
8. Add basil and toss to combine
9. Plate up and enjoy!