Adapted from Everyday Food
boneless, skinless chicken breast, pounded and flattened
1 can of artichokes packed in water
sun-dried tomatoes packed in oil
3 stalks scallions, finely chopped
3 garlic cloves, minced
1 cup of flour, sifted
olive oil, salt and pepper
1. Season chicken with salt and pepper. Coat chicken with flour and shake off excess. Fry until golden brown and cooked through on both sides in a medium skillet with hot oil. Remove.
2. In the same skillet, heat more oil if needed. Sauté garlic, scallions, sun-dried tomatoes, artichokes. Add 1/2 cup of water and bring to a boil. Cook until vegetables are heated through and sauce has reduced slightly. Add salt and pepper to taste and spoon over chicken.