Recipe of the week
Mediterranean Chicken with Sun-Dried Tomatoes and Artichokes
By JULIA’S ALBUM From Yummly
10 Ingredients 40 Minutes 520 Calories 4 Servings
Ingredients
1 1/2 pounds 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 ounces artichoke hearts (roasted, drained)
6 ounces sun dried tomatoes
3 tablespoons capers (drained)
2 tablespoons lemon juice (freshly squeezed)
3 tablespoons olive oil
Nutrition
520 Calories SODIUM 67% DV 1610 mg FAT 35% DV 23g PROTEIN 86% DV 44g CARBS 13% DV 38g FIBER 44% DV 11g
Instructions
- 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.
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