Mediterranean Sun-Dried Chicken Artichoke (Print Version)
# Ingredients:
→ Oils
01 -
5 tablespoons olive oil, split as needed
→ Liquids
02 -
2 tablespoons fresh lemon juice
→ Vegetables & Condiments
03 -
225 g roasted artichoke hearts, with liquid removed
04 -
3 tablespoons capers, rinsed
05 -
170 g sun-dried tomatoes
→ Coating
06 -
60 g all-purpose flour (swap for gluten-free if you want)
→ Seasonings
07 -
0.25 teaspoon black pepper
08 -
0.5 teaspoon salt
→ Poultry
09 -
680 g chicken breast, cut into thin strips
# Instructions:
01 -
Right after simmering, scoop chicken onto plates. Pour the tasty veggies and some of that olive oil right over the top.
02 -
Take the chicken and set it back in the pan right in the center, veggies around it. Put a lid on, turn the burner down, and let it go another 5 to 10 minutes till it's cooked through and not pink at all. Adjust the heat if it's going wild.
03 -
Toss your roasted artichokes, capers, sun-dried tomatoes, and lemon juice into the same skillet. Stir them on medium heat to mix it up. Drop in another 2 or 3 tablespoons of olive oil and gently stir, letting it warm through.
04 -
Pour 2 tablespoons olive oil into a big skillet and crank it to medium-high. Lay out the flour-coated chicken in one flat layer. Don't crowd it. Let it sear about 4 minutes till it's got some nice color, then flip and go another 4 minutes. Take the chicken out to a plate.
05 -
Sprinkle salt and black pepper all over the chicken strips. Grab the flour and cover each piece lightly so it's dusted all over, both sides getting coated.
# Notes:
01 -
Keep an eye on the heat while simmering so you don’t dry out the chicken. That way, it stays nice and juicy.