A flavorful and easy-to-make Mediterranean-inspired chicken dish with artichokes, sun-dried tomatoes, and a lemony sauce.
Protein
- 1.5 pounds chicken breast (cut in half on lengthwise to cook faster)
Baking & Flour
- 2 tablespoons gluten-free flour
- 1 tablespoon gluten-free flour
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Canned & Jarred Goods
- 8 ounces can of roasted artichoke hearts (drained)
- 3 ounces sun-dried tomatoes
- 3 tablespoons capers (drained)
Liquids
- 2 tablespoons lemon juice (freshly squeezed)
- 1 cup almond milk (or any other milk)
Herbs
- 1 tablespoon freshly chopped parsley
Mix 2 tbsp gluten-free flour with salt and pepper; coat chicken.
Heat olive oil; cook chicken 10-12 mins per side until done. Set aside.
Whisk 1 tbsp gluten-free flour with almond milk until smooth.
Add artichokes, sun-dried tomatoes, capers to skillet; sauté 2 mins. Add milk mixture, lemon juice; whisk.
Return chicken; simmer until heated through. Garnish with parsley.