1.5lbchicken breastcut in half on lengthwise to cook faster
1/4tspground black pepper
8ozcan of roasted artichoke heartsdrained
2tbsplemon juicefreshly squeezed
1tbspfreshly chopped parsley
In a medium bowl, mix the 2 tablespoon of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes per side, or until fully cooked through. If needed, cook it in batches to avoid overcrowding the pan. Set aside on a plate and cover to keep warm.
Meanwhile, in a small bowl whisk the other 1 tablespoon of flour with the almond milk until no visible lumps.
To the same preheated skillet, add the artichokes together with the sun-dried tomatoes and capers. Sautee for about 2 minutes, then add the milk mixture to the pan and the lemon juice; whisk well to combine.
Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
Serve warm garnished with fresh parsley.
Chicken: we used boneless chicken breast, but you may use boneless chicken thighs if you prefer.
Milk: Any milk of choice will work, we used almond milk.
Capers: Some either love or hate capers. If you arent too fond of capers you can skip it.
Artichoke hearts: we love adding artichokes, but can be substantiated with another veggie of choice like asparagus, green beans, or broccoli.
Use freshly squeezed lemon juice for optimum flavor. If in a pinch you can use bottled lemon juice.
Store leftovers in a sealed container in the fridge for up to 4 days.