|Mae enjoyed dinner, especially the bread :)|
1/4 c. flour
3 Tbsp EVOO
1 c. white wine (Sutter Home Chardonnay is what I use)
1 can artichokes, chopped
1/2 c. green onions, finely copped
1 clove garlic, smashed
2 tsp. parsley
1/2 lemon, sliced thin
-Preheat EVOO in a large skillet. Season chicken w S&P and dredge in flour. Place into skillet. Cook about 5 minutes (or until browned) then flip and cook another 5 minutes.
-Add the remaining ingredients except lemons. Bring to a low simmer, cover and let cook about 10 minutes.
-Add the lemon slices and let simmer another 3 minutes
-I serve over couscous and asparagus