Chicken with Artichokes, Sun-Dried Tomatoes, Olives & Capers

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Chicken with Artichokes, Sun-Dried Tomatoes, Olives & Capers



Yield:  6 servings 

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

 *For gluten free and dairy free, be sure to check all packages.

Ingredients:

4 Tbsp Extra Virgin Olive Oil, divided in half (2 TBSP for chicken, and 2 TBSP for vegetables)

3 large chicken breasts, sliced lengthwise to make cutlets 

½ tsp salt

½ tsp ground black pepper

¾ cup of all-purpose flour (gluten free if needed; I like Bob’s Red Mill)

6 oz artichoke hearts, drained

4 oz sun-dried tomatoes, drained and sliced

½ cup black olives, pitted, and sliced in half (Kalamata olives are my favorite in this recipe)

3 TBSP capers, drained

1 tsp Italian seasoning

½ tsp each garlic powder and onion powder

Juice from 1 lemon

¼ cup white wine (Pinot Grigio is perfect for this)

Instructions:

  1. Season the chicken cutlets with salt and pepper. On a large plate, dredge the cutlets in the flour.

  2. Heat 2 TBSP of the olive oil in a large skillet on medium-high heat.

  3. Add chicken and brown for 4 minutes on each side. 

  4. Remove the chicken to a paper-towel lined plate.

  5. To the same skillet on medium heat, add the artichokes, sun-dried tomatoes, black olives, capers, and lemon juice. Stir to combine. Cook for a couple of minutes, then deglaze with the wine. Cook for another minute, then add the chicken back in the skillet to finish cooking. Once the chicken is cooked through and no longer pink, transfer to plates or serve from the skillet at the table. 

  6. Serve over basmati rice if desired. 

  7. Top with parmesan or dairy-free parmesan 

Note:

Save the juice/marinade from the olives and sun-dried tomatoes. They both make  a wonderful addition to homemade salad dressings or sauces. 

Buon Appetito!