- 4 (4 ounce) boneless, skinless Market Pantry™ Chicken Breasts
- 3/4 cup Market Pantry™ Flour
- 2 tablespoons Archer Farms™ Olive Oil
- 5 ounces Market Pantry™ Chicken Broth
- 1 (14 ounce) can artichoke hearts
- 1/2 teaspoon dried dill weed
- 1 1/2 cups fresh-cut green beans
- 2 tablespoons lemon juice
- Heat the oil in a large saute pan over medium heat.
- Dip the chicken in the flour, seasoned with salt and pepper. Cook the chicken in the pan, about two minutes per side.
- Add in the chicken broth, artichoke hearts and dill weed. Cover, reduce heat, and cook five minutes.
- Remove the lid, turn the breasts over, and add green beans and lemon juice.
- Turn the heat on high. Let the sauce reduce until thick, about 1 minute more. Serve with rice or pasta.