Step 1

Season chicken with salt and pepper.  On a large plate, dredge chicken in flour.

Step 2

Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.

Step 3

Add chicken and brown for about 4 minutes until it turns nice golden color. Flip the chicken over to the other side and brown the other side for about 4 minutes on medium heat.

Step 4

Remove the chicken to the plate.

Step 5

Add artichokes, sun-dried tomatoes, capers, and lemon juice to the same skillet.  Stir to combine, on medium heat.  Reduce heat to medium-low.  Add 2 or 3 tablespoons olive oil, stir in to combine.

Step 6

Push the vegetables to the sides of the skillet, and add the chicken back.

Step 7

Cook the chicken and the vegetables on low-medium heat for about 5-10 more minutes, covered, until the chicken is completely cooked through and no longer pink in the center.

Step 8

Depending on your stove, you might have to cook either on medium or on medium-low heat to cook the chicken through.

Step 9

Serve immediately.  Make sure to spoon the olive oil mixture of vegetables from the skillet over the chicken.