Mediterranean Chicken Skillet
MediterraneanChickenEasy27 minBy Northstar
Ingredients
Servings
6
- 1 0.5 lb chicken breast, halved lengthwise
- 2 tbsp gluten-free flour (for coating)
- 0.5 tsp salt
- 0.3 tsp ground black pepper
- 2 tbsp olive oil
- 8 oz canned roasted artichoke hearts, drained
- 3 oz sun-dried tomatoes
- 3 tbsp capers, drained
- 2 tbsp fresh lemon juice
- 1 tbsp gluten-free flour (for sauce)
- 1 cup almond milk
- 1 tbsp freshly chopped parsley
Instructions
- 1
Mix 2 tablespoons flour with salt and pepper. Lightly coat each piece of chicken.
- 2
Heat olive oil in a large skillet over medium heat. Cook chicken 10-12 minutes per side until fully cooked through; set aside on a plate.
- 3
Whisk 1 tablespoon flour with almond milk in a small bowl until no lumps remain.
- 4
Add artichokes, sun-dried tomatoes, and capers to the same skillet. Sauté 2 minutes. Add the milk mixture and lemon juice; whisk to combine.
- 5
Once sauce thickens, return chicken to the pan. Simmer a few minutes. Garnish with parsley and serve.