Napa Valley Chicken

By Denise Edmister

Napa Valley Chicken

Source:

Mr. Food

Ingredients

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.

Serves: 4

Cooking Time: 15 min

 
Ingredients
  • 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

Directions

 
  1. In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating completely.
     
  2. 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.
     
  3. Squeeze lemon over chicken and cook 2 to 4 minutes, or until sauce begins to glaze and no pink remains in the chicken.

 

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