Ingredients
- 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
1 tablespoon lemon juice
1 (14-oz) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons butter
2 tablespoons grated Parmesan cheese
Description
From Publix
Spark Recipes
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