Mediterranean Chicken

My husband and boys love chicken. I swear, they are going to begin growing feathers with as much chicken as they consume. I am constantly on the lookout for a new way to prepare chicken to add to my dinner menus.  

This recipe is both delicious and nutritious. The artichokes and sundried tomatoes really give the dish a wonderful flavor that will have you thinking that you are on the shores of the Mediterranean. 

I serve this with brown rice, side salad, and bread with olive oil. 

Mediterranean Chicken

Ingredients

1.5 lbs. Thin organic chicken breasts

1/2 tsp. Kosher Salt

1/4 tsp. black pepper

1/4 cup organic flour

2 tbsp. organic olive oil

8 oz. can Roasted artichoke hearts, drained

6 oz. sundried tomatoes

2 tbsp. lemon juice

3 tbsp. olive oil

Instructions

1. Season the chicken with salt and pepper. Dredge chicken in the flour.

2. Heat 2 tablespoons of olive oil in skillet on medium-high heat. Add chicken and brown for about 4 minutes on each side.

3. Remove chicken and set aside.

4. Add artichokes, tomatoes, and lemon juice. Stir to combine. Reduce heat and add 3 tablespoons olive oil and stir.

5. Push vegies to the side and add chicken.

6. Cook for 5-10 minutes on low-medium heat, covered until chicken is cooked through.

7. Service chicken with a spoonful of vegie mixture on top.