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Foodrhythms

About Recipe

This healthy and flavorful chicken dinner is packed with artichokes, sun-dried tomatoes and chickpeas

Ingredients

1/4 cup white whole wheat flour

8 thin chicken cutlets (about 1 1/2 pounds total)

2 tablespoons of oilve oil

1 cup reduced-sodium chicken broth

2 cups (14 ounces) quartered artichoke hearts packed in water, rinsed, drained

2 tablespoons capers, rinsed and drained

1/4 cup oil-packed sun-dried tomatoes (thinly sliced)

1 cup of chickpeas, drained and rinsed

1 tablespoon of butter

1/4 cup parsley leaves, chopped

Cooking Procedure

1

n Place flour in a shallow dish and season with salt and pepper. Dredge cutlets, shaking off excess. In a large non-stick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish and cover.nn Add broth to a large cast iron pan and bring to a boil; cook until reduced by half. Add artichokes, capers, sun-dried tomatoes and chickpeas and cook for about 5 minutes, cover. Swirl in the butter and then place the chicken with juices on top of the veggie mixture. Cover and cook for an additional 2 minutes. Sprinkle with parsley.n

See Recipe Procedure

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