Mediterranean Chicken Skillet Artichoke (Print Version)
# Ingredients:
→ Poultry
01 -
680 g chicken breast, cut lengthwise for thinner fillets
→ Dry Coating
02 -
2 tablespoons gluten-free flour
03 -
1/2 teaspoon salt
04 -
1/4 teaspoon ground black pepper
→ For Cooking
05 -
2 tablespoons olive oil
→ Vegetables & Add-Ins
06 -
225 g canned roasted artichoke hearts, drained
07 -
85 g sun-dried tomatoes
08 -
3 tablespoons capers, drained
→ Sauce
09 -
2 tablespoons lemon juice, freshly squeezed
10 -
1 tablespoon gluten-free flour
11 -
240 ml almond milk
→ Finishing
12 -
1 tablespoon freshly chopped parsley
# Instructions:
01 -
In a medium bowl, combine 2 tablespoons gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Dredge chicken breast fillets in seasoned flour, ensuring an even coating.
02 -
Heat olive oil in a large skillet over medium heat. Sauté coated chicken for 10–12 minutes per side, or until golden and fully cooked. Work in batches to prevent crowding. Transfer to a plate and cover to retain warmth.
03 -
In a small bowl, whisk 1 tablespoon gluten-free flour with 240 ml almond milk until thoroughly blended and free of lumps.
04 -
Using the same skillet, add drained roasted artichoke hearts, sun-dried tomatoes, and capers. Sauté over medium heat for approximately 2 minutes.
05 -
Pour flour-milk mixture and lemon juice into skillet with vegetables. Whisk gently until the sauce thickens.
06 -
Return chicken fillets to skillet, allowing them to simmer in the sauce for a few minutes, until thoroughly heated and flavors meld.
07 -
Plate warm chicken and vegetables, finishing with a sprinkle of freshly chopped parsley before serving.
# Notes:
01 -
For maximum flavor, ensure sun-dried tomatoes are well-drained to prevent excess oil in the sauce.