4 (4-oz.) each raw chicken breasts, boneless, skinless
1 Tbsp. whole wheat flour or white flour
1 tsp. salt
2 Tbsp. olive oil
2 tsp. minced garlic
3 Tbsp. fresh lemon juice
½ cup vegetable or chicken broth
6 Tbsp. capers
1 (14-oz.) can quartered artichoke hearts, packed in water, drained
2 cups sliced mushrooms
Place chicken in a resealable plastic bag. Add flour and salt and seal. Shake to coat chicken.
Heat oil in a large skillet over medium-high heat.
Add chicken, cook for 3 minutes on each side, or until browned.
Add garlic; cook for 1 to 2 minutes or until tender.
Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.
Serve over cauliflower rice to soak up all the juices.