4 boneless, skinless chicken breasts- cut in half lengthwise (you can buy thin cut chicken in the grocery)
1/2 cup flour
3 Tablespoons butter, divided
2 Tablespoons olive oil
1/2 small onion, chopped
1 garlic clove, minced
1 cup artichoke hearts, chopped
1/3 cup lemon juice (about 1 lemon)
1 cup chicken stock
3/4 cup white wine
1/4 cup capers, drained
1/3 cup parsley
1 lemon, thinly sliced
In a large skillet, melt 2 Tablespoons of butter in oil over medium high heat.
Season chicken with salt and pepper. Pour flour into shallow bowl. Dredge chicken pieces into flour, shaking off any excess.
Place flour coated chicken pieces into skillet. Brown on both sides, about 3 minutes a side. Remove to a plate.
Using the same skillet add onions, garlic and artichokes and cook until softened, about 3 minutes. Add wine to skillet and let reduce, about 3 minutes.
Stir in chicken broth and lemon juice. Let come to a boil and reduce until slightly thickened.
Turn off the heat and stir in remaining Tablespoon of butter. Once the butter is incorporated into sauce add in capers and lemon slices. Turn the heat back on to medium high and add chicken back to skillet and warm through.
Garnish with parsley.
* If it is too lemony then add a bit more chicken stock
* Serve with noodles or crusty bread
Recipe from Theres Always Pizza at TheresAlwaysPizza.com