Mediterranean Chicken with Sundried Tomatoes & Artichokes
This is another one of my favorite one skillet 30 minute meals, I love the bright, fresh flavors in this dish but the kicker is most all the ingredients are pantry staples that I always have on hand.
Ingredients
Instructions
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Step 1
Season chicken with salt and pepper. On a large plate, dredge chicken in flour.Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.Add chicken and brown for about 4 minutes on each side until it turns nice golden color, then remove the chicken to the plate. -
Step 2
Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet. Stir to combine, on medium-low. Add 2 or 3 tablespoons olive oil, stir in to combine.Push the vegetables to the sides of the skillet, and add the chicken back.Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center.Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.Serve immediately. Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.
Note
Thanks for this great recipe Julia's Album, along with many other delicious 30 minute skillet meals made with seasonal ingredients.
