INGREDIENTS
1 1/2 lb
boneless chicken breasts, pounded until 1/2 inch thick
1/2 cup
flour seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper
3 tbsp
canola oil
1 cup
white wine
2
packages frozen artichoke hearts, quartered
1
lemon, sliced thin
1 tbsp
fresh thyme leaves
Shaved parmesan cheese for garnish