Mediterranean Chicken Skillet

Mediterranean Chicken Skillet

from healthyfitnessmeals.com
Main Course
27 min
236 kcal / serving

Easy to make chicken breast with sun-dried tomatoes, capers, and artichoke hearts, nestled in a creamy lemony sauce.

Ingredients

  • 1 ½ poundchicken breast (cut in half on lengthwise to cook faster)
  • 2 tablespoonsgluten-free flour
  • ½ teaspoonsalt
  • ¼ teaspoonground black pepper
  • 2 tablespoonsolive oil
  • 8 ouncescan of roasted artichoke hearts (drained)
  • 3 ouncessun-dried tomatoes
  • 3 tablespoonscapers (drained)
  • 2 tablespoonslemon juice (freshly squeezed)
  • 1 tablespoongluten-free flour
  • 1 cupalmond milk (or any other milk)
  • 1 tablespoonfreshly chopped parsley

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Meanwhile, in a small bowl whisk the other 1 tablespoon gluten-free flour with the 1 cup almond milk until no visible lumps.

  4. 4

    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.

  5. 5

    Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.

  6. 6

    Serve warm garnished with 1 tablespoon freshly chopped parsley.