Servings: 1 Serving
Calories: 380kcal
Ingredients
- 1 tbsp olive oil
- 1 egg
- ⅓ 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
- ⅓ 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.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 20g | Protein: 25g | Fat: 20g | Saturated Fat: 6g | Natural Sugar: 5g
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