My favorite things about it:
- relatively lowfat
- tastes great with many alkaline vegetables
- high fiber
- one skillet meal (i.e., great week night meal)
½ cup all-purpose flour
¼ tsp each of dried basil, parsley, oregano, thyme, salt, and pepper
4 boneless, skinless chicken breast halves (2 chicken breasts total)
2 tbsp. olive oil
1 tbsp. butter
4 cups bite size vegetables (baby bella mushrooms, broccoli florets, asparagus tips, zucchini)
1 (14 oz.) can quartered artichoke hearts, drained
1/2 cup dry white wine
1/2 cup chicken broth
Grated Parmesan cheese, for serving
Minced fresh parsley, for serving
In a pie plate or shallow dish, combine the flour, dried herbs, salt and pepper and stir with a fork to blend. Reserve 1 tablespoon of the flour mixture. Using tongs, coat the chicken breast halves in the flour mixture, shaking off the excess.
Heat the olive oil in a skillet over medium-high heat. Add the chicken to the pan and cook until golden brown and cooked through, about 8-10 minutes, turning halfway through cooking. Remove the chicken to a plate; cover and keep warm.
Add the butter to the pan and warm until melted. Add the vegetables and artichokes to the pan and cook until the vegetables are tender, about 5 minutes.
In a liquid measuring cup, combine the white wine, chicken broth, and reserved tablespoon of flour; whisk until smooth. Add the mixture to the skillet, cooking until it is warm and slightly thickened. Return the chicken to the pan to warm through and cover with sauce. Serve the chicken with sauce spooned over the top, and garnish with grated Parmesan and fresh parsley as desired.
Adapted from Annies-Eats.com