Chicken Piccata with Artichoke Hearts

Pat 800g chicken dry, season with salt, pepper, and Italian seasoning, then dust lightly with 80g flour.

Heat 28g olive oil in a large skillet over medium-high heat and brown chicken 3–4 minutes per side until golden; set aside.

In the same skillet, melt 27g butter and sauté 150g diced onion and 5g minced garlic over low heat until soft and translucent.