Ingredients
1 tablespoon olive oil
3 tablespoons butter
2 chicken breasts, pounded 1/4 inch thick
1-14 ounce jar artichokes, quartered
1 teaspoon black pepper
1-1/2 teaspoons salt
1/2 cup flour
1/4 cup chicken stock
1/2 cup white wine
1/4 cup capers
1 lemon, sliced 1/4 inch thick
3 small bouquets flat leaf Italian parsley
Preparation
Pound chicken breasts to 1/4 inch thickness. Salt and pepper, then lightly coat with flour.
Heat oil and butter in a large skillet. Add the chicken breasts. Brown one side about 5 minutes. Turn and brown the second side. Add wine, chicken stock, artichokes and capers.
Cook about 10 more minutes. Garnish with lemon slices and parsley bouquets.
