Mediterranean Chicken Skillet

Ingredients

• 1.5 lb chicken breast cut in half on lengthwise to cook faster
• 2 tbsp gluten-free flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp olive oil
• 8 oz can of roasted artichoke hearts drained
• 3 oz sun-dried tomatoes
• 3 tbsp capers drained
• 2 tbsp lemon juice freshly squeezed
• 1 tbsp gluten-free flour
• 1 cup almond milk
• 1 tbsp freshly chopped parsley

Instructions

1. In a medium bowl, mix the 2 tablespoon of flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.
2. 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.
3. Meanwhile, in a small bowl whisk the other 1 tablespoon of flour with the almond milk until no visible lumps.
4. 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.
5. Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
6. Serve warm garnished with fresh parsley.