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