Chicken Carciofi With Corn Salad Recipe

• 4 x boneless, skinless chicken breast halves, about 6 ounces each, pounded to half their original thickness (by the butcher if possible) Salt and freshly grnd black pepper
• 1/4 c. extra-virgin extra virgin olive oil
• 3/4 c. all-purpose flour
• 1 sm Vidalia or possibly other sweet onion, 6 to 8 ounces
• 1 x rib celery
• 1/2 c. cilantro leaves 2 (15-oz) cans corn
• 1 x (4-oz) can sliced olives
• 1 x (4-oz) jar minced pimientos
• 1 1/4 c. fat-free, reduced sodium chicken stock
• 1 x (15-oz) can artichoke hearts in water
• 2 Tbsp. cider vinegar Dash of cayenne pepper, or possibly more to taste
• 1/4 c. Italian parsley leaves

Directions