Chicken Artichoke Skillet 🫒🍋🧄
Ingredients
Chicken:
- 1 1/2 lbs boneless skinless chicken breast
- sea salt and freshly ground black pepper to taste
- 1/4 cup gluten-free flour or Arrowroot powder
- 2 Tbsps grass-fed butter or ghee
Sauce:
- 3 fresh garlic cloves, minced
- 1 cup chicken bone broth
- 1 Tbsp gluten-free flour or Arrowroot powder
- 2 Tbsps fresh lemon juice, or juice of 1 large lemon
- 1 jar, 14 oz water-packed quartered artichoke hearts, drained
- 1/2 cup pitted green olives, sliced diagonally
- 2 Tbsps minced fresh oregano or 2 tsp dried oregano
- fresh lemon slices to garnish
Instructions
- If your chicken breasts are thick, consider following my directions above to pound them to an even thickness.
- Add the flour to a shallow dish. Season your chicken with sea salt and pepper on both sides.
- Lightly coat chicken with flour on both sides by dipping it on each side then lightly shaking off any additional flour.
- Melt the butter in a large skillet over medium heat. Add the chicken and sear on both sides until golden, 3 or 4 minutes on each side.
- Set chicken aside on a plate.
To make your sauce:
- Add your garlic to the same skillet and sauté for 1 minute.
- In a small bowl whisk the broth together with the flour or Arrowroot powder until fully dissolved.
- Add your broth mixture and fresh lemon juice to the hot skillet and constantly stir to remove any brown bits stuck on the bottom and deglaze.
To finish the skillet:
- Return your chicken to the skillet into the sauce together with the artichokes, olives, and fresh oregano.
- Partially cover your skillet and simmer over low heat until the chicken is cooked through and no longer pink on the inside.
- Serve hot and enjoy!
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