Chicken with sundried tomatoes
4 1-lb boneless chicken breast (thinly sliced)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tbsp fresh basil chiffonade
1/4 cup gluten-free flour or wholewheat flour
2 tablespoons olive oil
8 oz roasted artichoke hearts
6 oz sun-dried tomatoes, slivered (3/4 cup)
3 tablespoons capers (drained)
2 tablespoons lemon juice freshly squeezed
3 tablespoons olive oil
Season chicken with salt and pepper.
On a large plate, dredge chicken in flour.
Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.
Remove the chicken a plate when cooked through.
Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.
Stir to combine, on medium heat.
Reduce heat to medium-low. Add 2 or 3 tablespoons olive oil, stir in to combine.
Pour over chicken breasts.
Garnish with parsley.