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Export 8 ingredients for grocery delivery
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.
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