Chicken With Artichokes
6 boneless chicken breasts
One third cup flour
Salt and pepper to taste
One quarter cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
One third cup Romano cheese, grated
Combine flour and salt and pepper. Dredge chicken through flour mixture. Heat oil in a skillet and brown chicken on both sides. Add garlic, wine, artichoke hearts and lime or lemon juice. Cover and simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle with grated cheese and serve. You can serve this dish with hot rice or pasta.
The Skinny: You can substitute apple cider for the white wine if you cannot tolerate any alcohol. You can also use olive oil in place of regular vegetable oil.