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Yield: 6 servings
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
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1st Keep
 IlanaKS
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