INGREDIENTS
2
Chicken breasts, large
6
Artichokes (trimmed and steamed and then quartered or 1 can artichoke hearts), small
2 cloves
Garlic
1
Onion, small
1 tbsp
Parsley
6
Spears asparagus
1 1/2 cups
Chicken broth
2 tbsp
Capers
1 tbsp
Lemon juice
1
almond flour + 1 tsp
1/2 tsp
Pepper
1/2 tsp
Salt
1 tbsp
Olive oil
1/2 cup
White wine
Great week night meal, but reheated well too