Sun-Dried Tomatoes

Sun-Dried Tomatoes

Ingredients:
1 Tbsp extra-virgin olive oil
4 skinless, bone-in chicken breast halves (about 6 oz or 175 g each)
2 Tbsp whole wheat flour
3 cloves garlic, thinly sliced
1 cup low-sodium chicken stock
9 oz (275 g) frozen artichoke hearts, thawed and quartered
⅓ cup dry-pack sun-dried tomatoes, thinly sliced
½ tsp grated orange zest
¼ cup fresh orange juice
½ tsp chopped fresh or dried rosemary
½ tsp fine sea salt
¼ tsp ground black pepper

Directions:
1. In large skillet, heat oil over medium-high heat. Dredge chicken in flour, add to skillet, and cook
for 5 minutes, or until golden brown on both sides. Transfer to a plate.
2. Reduce heat to medium, add garlic to skillet, and cook for 2 minutes, or until golden brown.
3. Add stock, artichokes, tomatoes, orange zest, orange juice, rosemary, salt, and pepper and bring to
a boil.
4. Return chicken to skillet and reduce heat to a simmer. Cover and cook for 5 minutes, or until
chicken is cooked through.