This dish is full of flavor and easy to put together. It’s a great dish for an everyday
dinner or entertaining.
½ cup flour 4 Tbs. Butter, divided
salt and pepper 2 Tbs. Olive oil
6 boneless, skinless chicken breasts 14 oz. Can artichoke hearts in
(1 ½ – 2 lbs.) pounded flat 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.

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