Description
A delicious Mediterranean Chicken Skillet filled with artichokes, sun-dried tomatoes, and zesty lemon, perfect for family dinners and gatherings.
Ingredients
- 1.5 pounds chicken breast, cut in half lengthwise
- 2 tablespoons gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 ounces can of roasted artichoke hearts, drained
- 3 ounces sun-dried tomatoes
- 3 tablespoons capers, drained
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon gluten-free flour
- 1 cup almond milk (or any other milk)
- 1 tablespoon freshly chopped parsley
Instructions
- In a medium bowl, mix together 2 tablespoons gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Coat each chicken piece with the seasoned flour.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and cook for 10-12 minutes per side, or until fully cooked. Remove and keep warm.
- In a small bowl, whisk together 1 tablespoon gluten-free flour with 1 cup almond milk until smooth.
- In the same skillet, add artichoke hearts, sun-dried tomatoes, and capers, sauté for about 2 minutes. Pour in the milk mixture and add lemon juice, whisk until the sauce thickens.
- Return the chicken to the skillet, simmer until heated through and coated in the sauce.
- Plate the chicken topped with sauce and garnish with 1 tablespoon freshly chopped parsley. Serve warm.
Notes
Make sure to coat the chicken evenly for a crispy texture. Taste the sauce before serving for adjustment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean