Using a spring time vegetable on a day it seems spring is no where in sight. And if it were spring outside, this dish would be great topped with some parsley, that I hope to be growing on our patio when spring does arrive.

Artichoke chicken

2 lbs boneless skinless chicken breast
1 medium onion, diced
2 cloves garlic, minced
1 cup white wine
1 cup chicken stock
2 cups Frozen artichoke hearts
Salt and pepper to taste
Juice of one lemon

Heat large pan with lid over medium high heat. Spay with non stick cooking spray. Season both sides of chicken with salt and pepper. Add chicken to heated pan and sear on both sides, about 6 minutes total. Remove from pan. Add onion and cook until slightly browned, add garlic and stir. Add white wine and bring to a boil, reduce wine until there is almost no liquid left, about 5 minutes. Add chicken broth and chicken into pan, bring back to boil, reduce heat to low and cover. Simmer for 25 minutes or until chicken reaches an internal temperature of 160 degrees. Remove chicken and cover with foil to keep warm. Raise heat to high. Add artichoke hearts and cook until liquid is reduced in half about 7 minutes. Add chicken back into pan, top with lemon juice and serve.