Title: Chicken with Heart
Categories: Poultry Maine
Yield: 4 Servings
| 4 | | Chicken breast halves; boned |
| 2 | tb | Flour |
| 1/4 | ts | Fresh ground black pepper |
| 1 | tb | Olive oil |
| 1/2 | c | Red onion; thinly sliced |
| 1/4 | c | Madeira wine |
| 1 | cn | Artichoke hearts; 14 1/2 oz |
| 1 1/2 | ts | Fresh lemon thyme |
| | | Or 1/2 teaspoon dried lemon thyme |
| 1/8 | ts | Salt; optional |
Slice chicken into 2-inch strips. In a shallow bowl, combine flour and
pepper. Lightly dredge chicken pieces In a large skillet, heat oil over
medium high heat. Add chicken and saute, Reduce heat to medium, add onion
and cook, stirring constantly and scraping Return chicken to pan. Continue
cooking over low heat, partially covered,