½ cup flour
4 Tbs. Butter, divided
salt and pepper
2 Tbs. Olive oil
6 boneless, skinless chicken breasts (1 ½ – 2 lbs.) pounded flat
14 oz. Can artichoke hearts in water, drained and quartered
½ cup dry white wine
1 Tbs. Capers, drained + rinsed
zest of one lemon
juice of one lemon
Salt and pepper the chicken breasts. Dredge in flour. Set aside. Heat half the butter and olive oil in a large skillet over medium heat. Cook chicken 4 – 5 minutes on each side or until golden brown and no longer pink on the inside. Remove to a platter and cover with a paper towel to keep warm.
Add remaining butter to the skillet. Add artichoke hearts, wine, lemon juice, lemon zest and capers. Scrape up the brown bits left behind by the chicken. Stirring occasionally, cook 2 – 3 minutes or until bubbly.
Return chicken to skillet, cover and reduce heat to low. Cook 8 – 10
minutes until the chicken is warmed through and the sauce has thickened slightly.4 Tbs. Butter, divided
salt and pepper
2 Tbs. Olive oil
6 boneless, skinless chicken breasts (1 ½ – 2 lbs.) pounded flat
14 oz. Can artichoke hearts in water, drained and quartered
½ cup dry white wine
1 Tbs. Capers, drained + rinsed
zest of one lemon
juice of one lemon
Salt and pepper the chicken breasts. Dredge in flour. Set aside. Heat half the butter and olive oil in a large skillet over medium heat. Cook chicken 4 – 5 minutes on each side or until golden brown and no longer pink on the inside. Remove to a platter and cover with a paper towel to keep warm.
Add remaining butter to the skillet. Add artichoke hearts, wine, lemon juice, lemon zest and capers. Scrape up the brown bits left behind by the chicken. Stirring occasionally, cook 2 – 3 minutes or until bubbly.
Return chicken to skillet, cover and reduce heat to low. Cook 8 – 10
