Ingredients
1.5 lb chicken breast, cut in half lengthwise to cook faster 🐔
2 tbsp gluten-free flour 🌾
1/2 tsp salt 🧂
1/4 tsp ground black pepper 🌶️
2 tbsp olive oil 🫒
8 oz can of roasted artichoke hearts, drained 🌿
3 oz sun-dried tomatoes 🍅
3 tbsp capers, drained 🌸
2 tbsp lemon juice, freshly squeezed 🍋
1 tbsp gluten-free flour 🌾
1 cup almond milk 🥛
1 tbsp freshly chopped parsley 🌿
Instructions
1️⃣ In a medium bowl, mix the 2 tablespoons of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour. 🍗
2️⃣ Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm. 🔥
3️⃣ Meanwhile, in a small bowl, whisk the other 1 tablespoon of flour with the almond milk until no visible lumps. 🍶
4️⃣ To the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sauté for about 2 minutes. Then, add the milk mixture to the pan along with the lemon juice; whisk well to combine. 🍅🌿
5️⃣ Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot. 🍗
6️⃣ Serve warm, garnished with fresh parsley. 🌿
- Prep Time: 15min
- Cook Time: 30min