|5 min||15 min||4|
|908 gm||Chicken breast, boneless, skinless|
|1/4 cup||All-purpose white flour (with a pinch of salt and a tsp of oregano)|
|3 tbsp||Butter, unsalted|
|1 medium||Lemon (thinly sliced)|
|1 whole lemon(s)||Lemon juice|
|3 tbsp||Thyme, fresh|
|3 tbsp drained||Capers, canned|
|1 cup||Frozen artichoke (sliced)|
|1/4 cup||Chicken broth (stock), low sodium|
|2 tbsp||Greek yogurt, plain, 5% M.F., Liberte|
|1 dash||Black pepper|
Preheat a skillet over medium high heat and add in the butter.
Coat the chicken generously with the seasoned flour and shake off any excess.
Sear the chicken in the butter for 2 mins per side until nice and golden.
Remove the chicken on a plate and add in the remaining butter to the same skillet without washing it.
Add in the garlic, lemon slices, fresh thyme, capers, artichokes and sautee for a minute.
Add in the lemon juice and stock, then place the chicken back in the mixture and let it cook over medium low heat for about 3-5 mins (depending on the thickness of your chicken).
Add in the yogurt and take the skillet off the heat. Mix the sauce to blend, season and serve.