Title: Chicken with heart
 Categories: Poultry, Maine
      Yield: 4 Servings
 
      4    Chicken breast halves --
           Boned
      2 tb Flour
    1/4 ts Fresh ground black pepper
      1 tb Olive oil
    1/2 c  Red onion -- thinly sliced
    1/4 c  Madeira wine
      1 cn Artichoke hearts -- 14 1/2
           Oz
  1 1/2 ts Fresh lemon thyme
           OR 1/2 teaspoon dried lemon
           Thyme
    1/8 ts Salt -- optional
 
  Slice chicken into 2-inch strips. In a shallow bowl, combine flour and
  pepper.  Lightly dredge chicken pieces in seasoned flour and shake off
  excess. (Dredge just before sauteing or flour coating will become
  gummy). In a large skillet, heat oil over medium high heat. Add
  chicken and saute, turning once, until lightly golden on both sides,
  about 2 minutes on each side.  Transfer chicken to plate. Reduce heat
  to medium, add onion and cook, stirring constantly and scraping any
  bits that cling to bottom of pan.  Add wine, turn heat to high and
  cook, stirring constantly until wine has reduced to half, about 1
  minute. Stir in artichoke hearts, reduce heat to medium and cook,
  partially covered, stirring frequently for about 3 minutes. Stir in
  lemon thyme. Return chicken to pan. Continue cooking over low heat,
  partially covered, for an additional 2 minutes. Season with salt.
  Serve immediately.