Ingredients

The following ingredients have 4 Servings
  • 1.5 lb chicken breast ((thinly sliced))
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup flour ((you can use gluten free flour))
  • 2 tablespoons olive oil
  • 8 oz roasted artichoke hearts ((drained))
  • 6 oz sun-dried tomatoes
  • 3 tablespoons capers ((drained))
  • 2 tablespoons lemon juice (freshly squeezed)
  • 3 tablespoons olive oil

Instruction

  • Season chicken with salt and pepper.  On a large plate, dredge chicken in flour. 
  • Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. 
  • Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.  
  • Remove the chicken to the plate.
  • Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.  Stir to combine, on medium heat.  Reduce heat to medium-low.  Add 2 or 3 tablespoons olive oil, stir in to combine.  
  • Push the vegetables to the sides of the skillet, and add the chicken back.  
  • Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center. 
  • Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.
  • Serve immediately.  Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.