4 whole boneless chicken breasts, cut into 1/2 inch thick strips
1/2 cup all purpose flour seasoned with salt and pepper
2 Tbl. olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup sundried tomatoes, julienne cut, soaked in hot water for 5 min. drained
2 cups artichoke hearts, quartered (15 oz. can)
1 cup white wine or chicken broth
1/4 cup chopped fresh parsley
1/4 cup toasted pinenuts
salt and pepper to taste
Place cup chicken pieces in flour. Toss well. Heat olive oil in large skillet. Add onion and garlic; saute 1 min. Add chicken pieces, shaking off excess flour. Saute until browned on all sides. Add the sundried tomatoes, artichokes, wine or broth. Stir well. Cover, lower heat to simmer and cook 10 min. or until thickened and chicken is cooked through. Taste for seasoning. Place in serving bowl and top with chopped parsley and toasted pinenuts.
Serve at once over pasta or rice or couscous. Serves 4.