Chicken with Sundried Tomatoes

4 1-lb boneless chicken breast thinly sliced | 1/2 tsp salt | 1/4 tsp ground black pepper | 1 tbsp fresh basil chiffonade | 1/4 cup gluten-free or wholewheat flour | 2 tbsp olive oil | 8 oz roasted artichoke hearts | 6 oz sun-dried tomatoes slivered | 3 tbsp capers drained | 2 tbsp fresh lemon juice | 3 tbsp olive oil | Parsley garnish

1. Season chicken with salt and pepper. | 2. Dredge chicken in flour. | 3. Heat 2 tbsp olive oil in large skillet on medium-high heat. | 4. Add chicken and brown about 4 minutes until golden. Flip and brown other side about 4 minutes on medium heat. | 5. Remove chicken to a plate when cooked through. | 6. Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. | 7. Stir to combine on medium heat. | 8. Reduce heat to medium-low. Add 2-3 tbsp olive oil, stir to combine. | 9. Pour over chicken breasts. | 10. Garnish with parsley.