• Step 1

  Season chicken lightly with salt and pepper. Dust with gluten-free pan-searing flour; pat off excess.

• Step 2

  Heat oil in braising pan on MED-HIGH until oil faintly smokes; add chicken. Cook about 3 min until chicken changes color one-quarter of way up and seared side has browned. Turn over; cook about 2 min, until second side has browned. Remove chicken from pan; set aside.

• Step 3

  Remove pan from heat; add wine and broth. Return pan to heat; bring to boil. Cook, stirring, about 4 min until liquid is reduced by half. Add capers, olives, spinach, artichokes, and chicken; cover. Cook about 10 min until internal temp of chicken reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Remove chicken from pan; set aside.

• Step 4

  Transfer veggie mixture to serving platter; reserve liquid in pan. Top veggies with chicken. Add lemon juice and butter to pan; stir to melt butter. Cook, stirring, about 4 min, until liquid is reduced. Pour liquid over chicken and veggies; garnish with lemon slices and capers.

Note: When servings & ingredients are modified, nutrition & directions may vary.