• 1 package chicken tenderloins
  • 1/2 cup whole wheat flour
  • 14 oz can artichoke hearts drained and quartered
  • 2 cloves garlic minced
  • 1 shallot diced
  • 2 lemons juiced
  • 2 tbsp lemon zest
  • 1/2 tsp garlic powder
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1/4 cup chicken broth
  • 1/4 cup half and half


  1. In a shallow dish, combine flour, garlic powder, and salt and pepper. Mix well. Dredge chicken in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and saute 3 minutes per side, until golden brown. Remove chicken and place on a plate lined with a paper towel. In the same skillet, add diced shallots, garlic, and artichokes and saute for 1-2 minutes, until soft. Add the white wine and scrape the skillet to remove any brown bits and cook for 3 minutes, until the wine has reduced by one third. Add in the chicken broth, lemon juice, lemon zest, and half and half. Bring to a boil and then add chicken back in and simmer for 5 minutes until the chicken has cooked through.
  3. Serve over rice or pasta, or whatever sounds good to you! Sprinkle with fresh parsley.
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