Prep Time 15 min
Cook Time 15 Min
Servings 3
Difficulty Easy


  • 1/4 cup all-purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1 pound chicken breast tenders
  • 1/4 cup olive oil
  • 1/2 teaspoon minced garlic
  • 1 cup chicken broth
  • 3 tablespoons Santa Cruz Organic® 100% Lemon Juice
  • 2 tablespoons Butter
  • 1 (14 oz.) can artichoke hearts, drained and coarsely chopped
  • 1 tablespoon finely chopped parsley
  • Grated Parmesan cheese


  • Step 1

    COMBINE flour, salt and pepper in large resealable plastic bag. Seal bag and shake until blended.

  • Step 2

    ADD chicken to flour mixture. Seal bag and shake to coat.

  • Step 3

    HEAT oil in large skillet over medium-high heat. Remove chicken from flour mixture, shaking off excess. Place in skillet. Cook 3 to 4 minutes per side or until internal temperature reads 165°F. Remove chicken from skillet.

  • Step 4

    ADD garlic to skillet; stir 10 seconds. Add chicken broth and lemon juice. Bring to a boil, scraping up browned bits. Add artichokes. Simmer 3 minutes. Stir in butter until melted. Stir in parsley. Return chicken to chicken. Sprinkle with cheese, if desired.