Artichoke Caper Chicken
INGREDIENTS:
4 4-5 oz Eat To Grow Chicken Breasts
1/2 cup quinoa flour
1 cup mushrooms, sliced
1/2 cup halved artichoke hearts
1/4 cup olive oil
2 tbsp capers
1 tsp oregano
2 cloves garlic, minced
salt and pepper to taste
DIRECTIONS:
Place flour, oregano, salt and pepper in dish and set aside. Place chicken breasts on a cutting board with a layer of saran wrap over top. Pound chicken a few times on each side. Place chicken in flour mixture and coat generously on both sides with flour. Add olive oil, mushrooms, artichoke hearts and olive oil in sauté pan and sauté until cooked. Spoon out artichokes and mushroom, leaving olive oil in pan. Place chicken breasts in pan and pan fry on low about 4-5 minutes then flip and cook on the other side until fully cooked. Add artichoke mixture and allow to cook on low for a few minutes to let juices mix. Place Chicken on a plate and top off with artichoke and mushroom mixture. Top off with capers and enjoy!