Description
A delightful dish featuring golden-brown chicken, marinated artichokes, tangy capers, and a zesty lemon sauce, perfect for weeknight meals or special occasions.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup low-sodium chicken broth
- 2 tablespoons capers, rinsed and drained
- 1 cup marinated artichoke hearts, drained
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
- Melt the butter in the same skillet. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in the capers and artichoke hearts, and return the chicken to the skillet.
- Cook for an additional 3-4 minutes, then add lemon juice and stir to combine.
- Garnish with fresh parsley before serving.
Notes
For best flavor, use fresh lemon juice. Monitor cooking closely to prevent overcooking the chicken.
