Tender chicken breasts are cooked to perfection and paired with succulent artichoke hearts, capers, and black olives creating a flavorful and satisfying combination.
1largechicken breast(butterfly the breast by cutting through the middle creating 2 thin cutlets)
½cupchicken broth
1tspgarlic(minced)
1cupartichokes (marinated - pour out half of the oil)
⅓cupkalamata olives (sliced into thirds)
½lemon(juiced)
1tbspcapers
1tspsalt and pepper (to taste)
parsley (as garnish)
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Instructions
Crack 1 egg into a shallow bowl and whisk.
Place 1/3 cup flour on a second plate.
Take the butterflied chicken breast and dip it into the egg (both sides of chicken should be covered with egg mixture) and then dip chicken into the flour.
Pour olive oil into pan and heat on medium-high. Once the pan is hot, place coated chicken into the pan. Cook until browned on one side. Flip and brown the other side.
Add the garlic, artichokes, tomatoes, and chicken broth to the pan. Cook all ingredients until the chicken breast is cooked throughout.
Add the lemon juice, olives, and capers. Sprinkle with salt and pepper to taste. Plate and garnish with fresh diced parsley.
Notes
Makes 2 servings.
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Food Category: Poultry, Vegetables
Dietary Preference: Dairy Free
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