Super easy affordable weeknight meal you must save and try!

This meal provides a good source of lean protein with the chicken, plenty of fiber, with a tasty sauce over top. Makes great left overs too!

My boys were served the chicken and asparagus we made with it and paired a sweet potato we had left over with some fruit!

I hope you enjoy and as always let me know what you think!

Ingredients:
1.5 lb chicken breast, thin cut or flattened
2 tbsp flour
Salt and pepper
Olive oil
8 oz canned artichokes, drained
3 oz Sun dried tomatoes, drained
1 jar capers, drained
1 cup milk*
1 tbsp flour*
1/2 lemon, juiced
1 Tbsp fresh parsley, chopped


Directions: season chicken with salt and pepper and coat with AP flour. In a large pan, heat olive oil over medium heat. Cook chicken about 10 minutes each side or until cooked through 165 F. Remove from pan and cover to rest. In the same pan heat the artichokes, sun dried tomatoes, and capers for about 5 minutes. Meanwhile mix 1 tbsp flour with 1 cup milk. Add milk mixture to pan and let simmer for about 5 minutes or so until thickens. Add back chicken and serve!

*to make gluten free use gluten free flour of choice such as almond