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Lemon Chicken with Artichokes
- 1 1/2 pounds 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 tablespoons canola oil
- 1 cup white wine
- 2 packages frozen artichoke hearts, quartered
- 1 lemon, sliced thin
- 1 tablespoon fresh thyme leaves
- Shaved parmesan cheese for garnish
Directions:View on Framed Cooks
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