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Lemon Chicken with Artichokes

Kate Morgan Jackson
  • minutes
  • Serves 6

INGREDIENTS

1 1/2

lbs Chicken breasts, boneless

2

packages Artichoke hearts, frozen

1

Lemon, thin

1 tbsp

Thyme, fresh leaves

1/2 cup

Flour seasoned with

3 tbsp

Canola oil

1

Parmesan cheese

1 cup

White wine