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

Parsley garnish

 

Method:

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.