Heat a large nonstick skillet coated with cooking spray over medium heat.
Season chicken breasts with salt and pepper and place in skillet.
Saut chicken breasts on each side until cooked, about 8 to 10 minutes.
Remove chicken and cover to keep warm.
Add oil to the skillet over medium heat and saut garlic, 3 to 4 minutes or until sundried tomatoes are tender.
Add mushrooms, artichoke hearts, and sundried tomatoes, and saut for 3 minutes.
Add lemon juice and thyme; continue cooking for 3 minutes.
Serve chicken breasts topped with mushroomartichoke mixture.
Makes: 4 servings
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