2 skinless boneless chicken breasts
1/3 cup All-purpose flour
1/2 cup chicken broth
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
Juice from 2 large lemons (you need about 1/3 cup)
1/4 cup brined capers drained and rinsed
1 jar of pickled artichoke hearts drained and rinsed.
1/3 cup fresh parsley, chopped
1 small can of stewed tomatoes. (I used garlic and basil tomatoes)
Salt and Pepper - I prefer Sea Salt
Cut chicken in half and then butterfly it in half so you have 8 thin pieces of chicken. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large frying pan melt 2 tablespoons of the butter and 3 tablespoons of the olive oil and heat over medium high heat until it just starts to sizzle. Add 2 pieces of the flour dredged chicken and cook for 3 minutes on each side to brown the chicken. Remove from pan and place on a plate. Cook two more pieces of chicken and cook until browned on each side. At this point, add 2 more tablespoons of butter and 2 more tablespoons of oil and cook two more pieces of chicken and cook each side til brown. And finally brown the remaining two pieces of chicken.
Remove pan from heat. In the same pan that you cooked the chicken, add the lemon juice, chicken stock, drained tomatoes and drained rinsed artichoke hearts and capers. Stir to combine. Return to stove and bring liquid mixture to a boil, scraping the brown bits from the pan. Return all of the chicken to the pan and simmer for 5 minutes. Remove chicken and artichoke hearts from pan. Add remaining two tablespoons of butter to the pan and whisk to thicken the sauce. Poor the sauce over the chicken and sprinkle with the chopped parsley over the top.
Enjoy! We sure did!!