Mediterranean Chicken Sun-Dried Artichoke (Print Version)
# Ingredients:
→ Poultry
01 -
680 g chicken breast, thinly sliced
→ Seasonings
02 -
0.5 teaspoon salt
03 -
0.25 teaspoon ground black pepper
→ Coating
04 -
60 g flour (all-purpose or gluten-free option)
→ Vegetables & Condiments
05 -
225 g roasted artichoke hearts, drained
06 -
170 g sun-dried tomatoes
07 -
3 tablespoons capers, drained
→ Liquids
08 -
2 tablespoons freshly squeezed lemon juice
→ Oils
09 -
5 tablespoons olive oil, divided
# Instructions:
01 -
Evenly season sliced chicken breast with salt and ground black pepper. Dredge each piece lightly in flour, ensuring all sides are coated.
02 -
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange the floured chicken pieces in a single layer and sear for approximately 4 minutes until golden. Flip and cook an additional 4 minutes on the opposite side over medium heat. Remove browned chicken to a plate.
03 -
In the same skillet, add roasted artichoke hearts, sun-dried tomatoes, capers, and freshly squeezed lemon juice. Stir to combine over medium heat. Reduce heat to medium-low and incorporate 2 to 3 tablespoons of olive oil, stirring gently.
04 -
Push the vegetable mixture to the sides of the skillet. Return the browned chicken pieces to the center. Cover and cook on low-medium heat for 5 to 10 minutes, adjusting the heat as necessary, until chicken is thoroughly cooked and no longer pink in the center.
05 -
Serve the chicken immediately, spooning the vegetables and olive oil from the skillet over each portion.
# Notes:
01 -
Monitor the heat closely while simmering to avoid overcooking the chicken and to preserve tenderness.