Easy to make and full of flavor.
INGREDIENTS
1 1/2 pounds thin cut chicken breasts
1/2 cup flour (or almond flour for gluten free)
1/4 cup ground Parmesan cheese plus extra for garnish
Salt and Pepper
2 Tablespoons olive oil or avocado oil, divided
2 Tablespoons butter (or ghee)
2 cloves of garlic, minced
1 jar (6 ounces) marinated artichoke hearts
1/2 cup white wine
1/2 cup chicken broth
3 Tablespoons capers
Handful of fresh parsley, chopped
INSTRUCTIONS
In a shallow plate, combine flour, parmesan, salt and pepper. Dredge chicken slices on each side into the flour mixture and shake off excess.
Heat a large frying pan over medium high heat. Add 1 Tablespoon of oil. Working in batches, add the coated chicken and cook, until golden brown on both sides, about 3 minutes per side. Use additional 1 Tablespoon of oil for each batch of chicken.
Transfer chicken to a plate and set aside. Add butter, garlic and artichoke hearts to the same pan and saute for about 2 minutes. Add wine and bring to a high simmer, cooking until liquid is reduced by about half.
Pour in broth, fresh lemon juice and capers, Cook, stirring occasionally, until the sauce thickens, about 5 minutes. Return the chicken to the pan and cook a few minutes more.
Sprinkle with chopped parsley and additional parmesan cheese.
Recipe source: cleanfoodcrush.com