Ingredients:

8 ounces of skinless, boneless chicken breasts
4 ounces canned artichokes, drained
1 bunch of trimmed asparagus
8 halves of sun-dried tomatoes
¼ cup toasted pine nuts
¼ cup fresh parmesan cheese
¼ cup chopped Italian parsley
¼ cup chopped fresh basil
¼ cup white wine
1/2 cup heavy cream
2 tablespoons unsalted butter
Flour for dredging
Salt and pepper

Directions:

Cut the chicken breasts in half, the place them on a cutting board. Place a sheet of plastic wrap over the chicken; then pound it with a mallet, or the back of a small sauté pan until tender. Season the chicken breasts with salt and pepper.

Place a sauté pan on medium-high heat. Once the sauté pan has become hot, add the 2 tablespoons of butter. Dredge the chicken in the flour; add to the sauté pan cooking the chicken until it is brown on both sides, and completely cooked. Place the chicken on a serving platter.

In the same pan, add the artichoke hearts, asparagus, and sun-dried tomatoes. Cook these vegetables for 2 minutes until they become slightly brown. De-glaze the pan with the white wine, and reduce by half. Slowly add the cream, then the toasted pine nuts. Add the parmesan cheese, and cook until the mixture becomes thick. Add the Italian parsley, basil, and adjust seasoning with salt and pepper.

This dish may be served over cooked pasta.

Place the sauce over the chicken and enjoy!