Chicken Cutlets, Artichoke Hearts and Sundried Tomatoes

Another Italian sautee to turn an ordinary dinner into a special occasion. Ahh, the delicate flavor of artichoke hearts, artfully blended with pungent, sundried tomatoes and drenched in delicate lemon and butter-tinged gravy. Good food is a blessing and a reason to celebrate! Raise a glass to this one; it's better than sex. Well... almost.

1. Preheat your oven to 350 degrees.

2. Dredge in a mixture of flour, salt and pepper:

One package of chicken tenders

3. Sautee in a large frying pan with butter and olive oil:

4 cloves of garlic, sliced

4. Add the breaded cutlets to your frying pan and brown on both sides, then toss in:

1/4 cup sundried tomatoes
1 can artichoke hearts, drained and quartered
1/2 cup of white wine
The juice of one lemon
Sprinkle of salt
Dash of pepper

5. Cook for 5-7 minutes on low heat, then remove from stovetop. Place all ingredients in a casserole pan and bake in a 350 degree oven for about 15-20 minutes.

Um... did I mention how insanely delicious this dish is? It's ecstasy on a plate. Serve over pasta, or as a main course with a side of spaghetti and red sauce. Don't forget the red and white checked tablecloth, wine glasses and candlelight for ambiance.

Serves: 4.

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