Sun-Dried Tomato Artichoke Chicken with Arugula Macadamia Salad

Ingredients:

1 1/2 # boneless, skinless chicken breasts
large zip lock bag
1/4 cup flour
2T canola oil
1/2 cup white wine (buy a 4 pack of little bottles-ask which one is best)
1 lemon (for juice, rinsed)
1 (14oz.) can quartered artichoke hearts (drained)
1/3 cup julienne-cut sun-dried tomatoes (buy jar and press oil out with paper towel and then julienne myself)
2 T unsalted butter
1/2 t. kosher salt
1/8 t. pepper
2 T. grated Parmesan cheese

Steps:

1.Preheat large saute' pan on medium-high 2-3 minutes. Cut chicken into 1 inch chunks;place in zip-top bag. Add flour;seal bag tightly and shake to coat.

2.Place oil in pan; swirl to coat. Add chicken; cook 2-3 minutes, turning once, or until chicken begins to brown.

3.Stir in wine;reduce heat to medium-low and cook 2-3 minutes or until liquid is slightly reduced.

4. Squeeze juice of one half lemon over chicken; stir in remaining ingredients except cheese. Cover and cook 2-3 minutes or until heated through.

5. Remove chicken from heat; sprinkle with cheese. Serve.

6. I love this recipe!!! It is so yummy. The only area that will make it not turn out well is where it is being saute'd. You have to brown it well on both sides before you add the liquid ingredients. If you don't it will get a little gummy.

Arugula Macadamia Salad

Ingredients:

1 red bell pepper
8 oz. baby portabella mushrooms
1 bag baby arugula leaves
1/3 cup macadamia nuts
1/4 cup goddess dressing (I use Amy's Organic or Drew's Organic Lemon Goddess Tahini)
1/8 t. kosher salt
1/8 t. pepper

Steps:

1.Cut pepper in half and remove seeds. Slice pepper into thin strips;cut mushrooms into halves or quarters. Place both in salad bowl.

2.Add remaining ingredients;toss and serve.