Napa Valley Chicken

SERVES: 4

COOK TIME: 15 Min

A splash of white wine, sun-dried tomatoes, and artichoke hearts will turn ordinary chicken breasts into a taste of Napa Valley wine country. Our Napa Valley Chicken will make you the toast of your own table.

What You'll Need

1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
4 tablespoons olive oil
1/3 cup dry white wine
1 (3-ounce) package sundried tomatoes, reconstituted according to package instructions, sliced
1 (14-ounce) can artichoke hearts, drained, quartered
1 lemon, cut in half

What to Do

In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating completely.
In a large skillet, heat oil over medium-high heat. Add chicken and saute 3 to 4 minutes per side, or until golden. Stir in wine, sundried tomatoes, and artichokes.
Squeeze lemon over chicken and cook 2 to 4 minutes, or until sauce begins to glaze and no pink remains in the chicken.