Chicken and Artichoke Skillet
Ingredients
- 1.5 lbs chicken breast cutlets
- 1/2 cup flour for dredging
- 1 tsp oregano 1/2 tsp garlic powder, salt & pepper
- 2 tbsp olive oil 2 tbsp butter
- 1 can 14 oz artichoke hearts, quartered
- 3 cloves garlic minced
- 1/2 cup chicken broth or white wine
- 2 tbsp capers
- 1 large lemon juice
- Fresh parsley
Instructions
- Season flour and dredge chicken cutlets.
- Brown chicken in olive oil (3-4 mins per side). Remove and set aside.
- Melt butter in the same pan; sauté artichokes for 3 mins until golden.
- Add garlic and cook for 30 seconds.
- Pour in broth, lemon juice, and capers; scrape the pan bottom.
- Return chicken to the pan and simmer for 3-5 mins until sauce thickens.
- Garnish with parsley and serve.
Notes
Use a large skillet to ensure even browning.
If the sauce is too thin, simmer for an extra minute or two without the lid.
Pat the artichokes dry before sautéing for the best texture.
Great for meal prep as the flavors deepen the next day.