This was one of my father-in-law's favorite dishes. I would make it for him almost every time he'd come over for dinner. He wouldn't leave a speck on the plate and would often ask for seconds. Being from Sicilian descent, he loved food that tasted down-to-earth, simple and flavorful. And that's exactly what this dish is all about.
This dinner is packed with veggie goodness. I'm using quite a bit of artichokes in this dish, which are a good source of vitamin C, folate, and magnesium. It also has a good amount of fiber, which let's face it, we all lack in our diet at times. So, I'm taking full advantage of this veggie!
The chickpeas and sun-dried tomatoes add a nice complexity to the dish and give it a somewhat Mediterranean feel. Just a perfect summer dinner and a real crowd-pleaser. Enjoy!
Chicken with Artichokes, Sun-Dried Tomatoes, Chickpeas and Capers
Coarse salt and ground pepper
1/4 cup white whole wheat flour
8 thin chicken cutlets
(about 1 1/2 pounds total)
2 tablespoons olive 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
make it :
Place flour in a shallow dish and season with salt and pepper. Dredge cutlets, shaking off excess. In a large non-stick skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish and cover.
Add broth to a large cast iron pan and bring to a boil; cook until reduced by half. Add artichokes, capers, sun-dried tomatoes and chickpeas and cook for about 5 minutes, cover. Swirl in the butter and then place the chicken with juices on top of the veggie mixture. Cover and cook for an additional 2 minutes. Sprinkle with parsley.
Makes 4 servings