Balsamic Chicken with Artichokes & Sun-Dried Tomatoes

Serves 4

2 lb chicken breast cutlets, thin sliced
2 eggs
1 Tbs milk
1 cup seasoned bread crumbs
olive oil for pan frying
1 small shallot, minced
2 small garlic cloves, minced
1/2 cup dry white wine
1/4 cup balsamic vinegar
1/2 cup chicken broth
1/2 cup sliced sun-dried tomatoes, oil reserved

Use sun-dried tomatoes packed in oil and reserve the oil to make the sauce. This oil contains seasonings, which will give flavor to the dish.
3/4 cup marinated artichoke hearts, quartered

These can be omitted.

Bread and pan-fry the chicken:

Heat a thin layer of oil in a large skillet over medium heat.

In a shallow dish, lightly beat the eggs with the milk.

Place the bread crumbs on a plate.

Coat the chicken cutlets in the egg mixture, then bread crumbs, and add to the hot oil.

Cook cutlets in a single layer, in two batches if necessary, about two minutes on each side, until breading is evenly browned.

Add more oil as necessary if pan-frying in batches. Set cutlets aside on a plate.

In the same skillet add about 2 to 3 tablespoons of the reserved oil from the sun-dried tomatoes.

Add the shallots and garlic and sauté until oft, about three minutes.

Add the wine, balsamic vinegar, and chicken broth and bring to a boil.

Reduce heat to a simmer and cook for about five minutes, until the liquid has reduced and slightly thickened.

Add the sun-dried tomatoes and artichoke hearts and heat through.

Add the chicken cutlets back to the skillet for about three minutes, turning to evenly heat and coat in the sauce.

If the sauce is too thick, add more chicken broth.