No ratings yet
Food Category: Poultry, Vegetables
Dietary Preference: Dairy Free
Tender chicken breasts are cooked to perfection and paired with succulent artichoke hearts, capers, and black olives creating a flavorful and satisfying combination.
Servings 1 Serving
Cal 380 kcal
Protein 25 g
Carbs 20 g
Fat 20 g
Prevent your screen from going dark
No. of Servings
Ingredients
- 1 tbsp olive oil
- 1 egg
- â…“ cup flour
- 1 can tomatoes (15 ounces diced can)
- 1 large chicken breast (butterfly the breast by cutting through the middle creating 2 thin cutlets)
- ½ cup chicken broth
- 1 tsp garlic (minced)
- 1 cup artichokes (marinated - pour out half of the oil)
- â…“ cup kalamata olives (sliced into thirds)
- ½ lemon (juiced)
- 1 tbsp capers
- 1 tsp salt and pepper (to taste)
- parsley (as garnish)
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.Â