1 1/2 lbs. boneless, skinless chicken breast
Salt and Pepper
1/4 cup all-purpose flour
2 Tbsp Olive Oil
1 Cup Balsamic Vinaigrette
1 12 oz jar artichoke hearts, drained, and coarsely chopped
2 lemons (1 sliced, 1 chopped in half)
In a bowl mix 2 Tbsp Salt, Pepper, and Lemon Pepper. Roll chicken in spices and then roll in flour until coated. Warm olive oil in skillet over medium-high heat. Place chicken in skillet and cook for two minutes on one side and then turn and cook for two minutes on the other side (until chicken is browned).
Add balsamic vinaigrette and artichokes. Reduce head, cover and simmer until chicken is almost cooked, about 15 minutes. Squeeze halved lemon over chicken pieces. Scatter sliced lemon over chicken and cover and cook until chicken is done (about five more minutes). Transfer to a platter (or your plates!).
Stir thyme into sauce and season with additional salt and pepper if desired (I actually sprinkled the remaining herbs and spices directly onto the chicken after the sauce and it was great!). Pour over chicken and serve.