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Name: Chicken with Heart
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Thyme; 1/4 c Madeira wine; 1 1/2 ts Fresh lemon thyme; Oz; 1 tb olive oil; 1/8 ts Salt -- optional; Boned; 1/4 ts Fresh ground black pepper; 4 Chicken breast halves --; 1 cn Artichoke hearts -- 14 1/2; OR 1/2 teaspoon dried lemon; 2 tb Flour; 1/2 c Red onion -- thinly sliced

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INGREDIENTS

Thyme
1/4 c Madeira wine
1 1/2 ts Fresh lemon thyme
Oz
1 tb olive oil
1/8 ts Salt -- optional
Boned
1/4 ts Fresh ground black pepper
4 Chicken breast halves --
1 cn Artichoke hearts -- 14 1/2
OR 1/2 teaspoon dried lemon
2 tb Flour
1/2 c Red onion -- thinly sliced

Servings

INSTRUCTIONS

Slice chicken into 2-inch strips. In a shallow bowl, combine flour and pepper. Lightly dredge chicken pieces in seasoned flour and shake off excess. (Dredge just before sauteing or flour coating will become gummy). In a large skillet, heat oil over medium high heat. Add chicken and saute, turning once, until lightly golden on both sides, about 2 minutes on each side. Transfer chicken to plate. Reduce heat to medium, add onion and cook, stirring constantly and scraping any bits that cling to bottom of pan. Add wine, turn heat to high and cook, stirring constantly until wine has reduced to half, about 1 minute. Stir in artichoke hearts, reduce heat to medium and cook, partially covered, stirring frequently for about 3 minutes. Stir in lemon thyme. Return chicken to pan. Continue cooking over low heat, partially covered, for an additional 2 minutes. Season with salt. Serve immediately. Recipe By :

NOTES

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Chicken with Heart

Thyme
1/4 c Madeira wine
1 1/2 ts Fresh lemon thyme
 Oz
1 tb olive oil
1/8 ts Salt -- optional
 Boned
1/4 ts Fresh ground black pepper
4 Chicken breast halves --
1 cn Artichoke hearts -- 14 1/2
 OR 1/2 teaspoon dried lemon
2 tb Flour
1/2 c Red onion -- thinly sliced

Slice chicken into 2-inch strips. In a shallow bowl, combine flour and  pepper.  Lightly dredge chicken pieces in seasoned flour and shake off  excess. (Dredge just before sauteing or flour coating will become gummy).  In a large skillet, heat oil over medium high heat. Add chicken and saute,  turning once, until lightly golden on both sides, about 2 minutes on each  side.  Transfer chicken to plate. Reduce heat to medium, add onion and  cook, stirring constantly and scraping any bits that cling to bottom of  pan.  Add wine, turn heat to high and cook, stirring constantly until wine  has reduced to half, about 1 minute. Stir in artichoke hearts, reduce heat  to medium and cook, partially covered, stirring frequently for about 3  minutes. Stir in lemon thyme. Return chicken to pan. Continue cooking over  low heat, partially covered, for an additional 2 minutes. Season with salt.  Serve immediately.    Recipe By     :

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 4 Servings

Calories: 37
Calories from Fat: 8 (22%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.7mg		0 %
Potassium 23.6mg		1 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 3.8g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 37

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