Ingredients
Equipment
Method
- In a medium bowl, mix the 2 tablespoons gluten-free flour with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Lightly coat each piece of the 1.5 pound chicken breast with the seasoned flour.
- Heat 2 tablespoons 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.
- Meanwhile, in a small bowl whisk the other 1 tablespoon gluten-free flour with the 1 cup almond milk until no visible lumps.
- To the same preheated skillet, add the 8 ounces can of roasted artichoke hearts together with the 3 ounces sun-dried tomatoes and 3 tablespoons capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the 2 tablespoons lemon juice and whisk well to combine.
- Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
- Serve warm garnished with 1 tablespoon freshly chopped parsley.
Nutrition
Notes
Ensure proper searing by not overcrowding the pan, and maximize flavor with fresh lemon juice. This skillet meal is delicious served over grains, pasta, or with crusty bread. Leftovers keep well for 3-4 days; reheat gently. Easily adapt by adding spinach, bell peppers, or a pinch of red pepper flakes. Nutrition information is estimated based on common ingredients and serving sizes and may vary.