Chicken with Sun-Dried Tomatoes and Artichokes

Chicken with Sun-Dried Tomatoes and Artichokes - from "Notably Nashville" produced by the Junior League of Nashville

• 4 skinless boneless chicken breasts
• 1/2 teaspoon salt
• 1/4 cup flour
• 2 tablespoons olive oil
• 1/3 cup chablis or other white wine
• 1 - 1/2 teaspoons arrowroot or cornstarch
• 1 (14 oz) can reduced sodium chicken broth
• 1 (6 oz) jar marinated artichoke hearts, drained
• 8 ounces oil-packed sun-dried tomatoes, drained
• 1 tablespoon chopped fresh parsley
• freshly ground pepper to taste

Sprinkle the chicken with the salt and coat with the flour. Saute in the heated olive oil in a large skillet for 3 to 4 minutes on each side or until cooked through and golden brown. Add the wine to the skillet and cook for 30 seconds. Remove the chicken to a plate and cover to keep warm.

Blend the arrowroot with 2 tablespoons of the chicken broth in a small bowl. Add the remaining chicken broth to the skillet, stirring to deglaze the skillet. Add the artichokes and sun-dried tomatoes and bring to a boil.

Stir in the arrowroot mixture and cook for 4 to 5 minutes or until thickened, stirring constantly. Pour the sauce over the chicken and sprinkle with the parsley and pepper.

Serves 4