Sun-dried Tomato Artichoke Chicken With Arugula Mushroom Salad

Ingredients

Chicken Dish:

1 teaspoon fresh thyme leaves

1 3/4 lb boneless, skinless chicken breasts

1/4 cup flour

2 tablespoons canola oil

1/2 cup white wine

Juice of 1 lemon

1 (14-oz) can quartered artichoke hearts (drained)

1/3 cup julienne-cut sun-dried tomatoes

2 tablespoons butter

2 tablespoons grated Parmesan cheese

For Salad:

Ingredients

1 red bell pepper

8 oz baby portabellas

1 bag baby arugula leaves (4–5 oz)

1/3 cup macadamia nuts (optional)

1/4 cup goddess dressing

From Publix Apron's Recipes. Loved It! Used 4 Chicken Breast (1.25 Lb) For 5 Servings.

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