Sun-Dried Tomato Artichoke Chicken With Arugula Mushroom Salad

Ingredients

• 1 teaspoon fresh thyme leaves
• 1 ¾ lb boneless, skinless chicken breasts
• ¼ cup flour
• 2 tablespoons canola oil
• ½ cup white wine
• Juice of 1 lemon
• 1 (14-oz) can quartered artichoke hearts (drained)
• ⅓ cup julienne-cut sun-dried tomatoes
• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese

Prep

• Remove stems from thyme leaves.
• Squeeze lemon for juice (1 tablespoon).
• Cut chicken into 1-inch chunks (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Place flour and chicken in zip-top bag; seal bag and shake to coat. Place oil in pan then add chicken; cook and stir 2-3 minutes or until lightly browned.
2. Stir in wine. Reduce heat to medium-low; cook 2-3 minutes or until liquid is slightly reduced.
3. Sprinkle lemon juice over chicken; stir in remaining ingredients (except thyme and cheese) and cover; cook 2-3 minutes or until chicken is 165°F. Remove pan from heat; stir in thyme and sprinkle with cheese. Serve.

Ingredients

• 1 red bell pepper
• 8 oz baby portabellas
• 1 bag baby arugula leaves (4-5 oz)
• ⅓ cup macadamia nuts (optional)
• ¼ cup goddess dressing

Steps

1. Cut pepper into thin strips and mushrooms into halves or quarters; place both in salad bowl.
2. Add remaining ingredients; toss and serve.