Pan Seared Chicken Breast

As I stated there will be recipes for you to try and enjoy so, here is a dish that can give off a thousands words to whomever you serve it to even yourself.


  • 1/4 cup of All Purpose Flour
  • 4 thin Organic Chicken Cutlets
  • 2 Tablespoons of Coconut oil
  • Coarse Hawaiian Sea Salt and Ground Pepper
  • 1 Can of Artichoke Hearts packed in Water
  • 1 cup of Organic Chicken Broth
  • 2 Tablespoons of capers
  • 2 Tablespoons of butter
  • 8.oz of Linguini or Angel Hair Pasta
  • 2 Tablespoons of Parsley leaves


  1. In a large pot of salted water to boil place flour in a shallow dish and season with salt and pepper.   Dredge cutlets and be sure to shake off the excess, then in a large skillet heat 1 tablespoon of oil over medium-high.  Cook chicken in batches adding remaining oil as needed until its light golden 3 minutes on each side then transfer to the dish.
  2. Add the broth to skillet and bring to a boil and cook until reduced by half then add artichokes, capers, and the chicken with any juices. Gently swirl to combine then bring just to a boil.  Remove skillet from heat and swirl in butter and cover to keep warm.
  3. Add the pasta to boiling water and cook until al dente then drain serve chicken and sauce over pasta, garnish with Parsley.

Viola! A dish good enough to smack your momma or your daddy which ever one you choose.


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