Chicken Artichoke


  • 1 tbsp. olive oil
  • 1 egg
  • 1/3 cup flour
  • 1 can ( 15 ounces) diced tomatoes
  • 1 large chicken breast, butterfly the breast by cutting through the middle creating 2 thin cutlets
  • 1/2 cup chicken broth
  • 1 tsp minced garlic
  • 1 cup marinated artichokes, pour out half of the oil
  • 1/3 cup Kalamata olives sliced into thirds
  • ½ lemon juiced
  • 1 tbsp. capers
  • 1 tsp. salt
  • 1 tsp. pepper
  • Parsley to garnish


Crack 1 egg onto a plate and beat. Place 1/3 cup flour on a second plate. Take the butterflied chicken breast and dip it into the egg (bothsides of chicken should be covered with egg mixture) and then dip chicken into the flour. Turn the stove to med/high. heat and pour olive oil into pan. Once the pan is hot place coated chicken into the pan. Cook until browned on one side and flip. Add the garlic, artichokes, tomatoes, and chicken broth. Cook until breast is browned and almost cooked throughout. Add the lemon juice, olives and capers. Sprinkle with salt and pepper to taste. Plate and garnish with fresh diced parsley.

Serves: 2

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