4 boneless, skinless chicken breast halves, pounded slightly thin
1/2 cup flour
1 teaspoon black pepper
2 teaspoons garlic salt
4 tablespoons butter, divided
1 tablespoon olive oil
1 1/2 cups chicken stock
1/2 cup dry, white wine (or more stock)
1 can (15 ounces) artichoke hearts quartered, drained
2 tablespoons capersJuice from half a lemon
2 tablespoons chopped Italian parsley
In a shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in the flour mixture. In large skillet heat 2 tablespoons of butter and the olive oil. Sauté chicken over medium heat, turning once, until lightly golden brown on both sides and cooked through, about 5-8 minutes per side.
Remove chicken from pan and keep warm on a plate covered with foil. Add chicken stock and wine to pan, stirring to scrape bits off the bottom. Bring mixture to a boil and simmer for a few minutes until it reduces a bit.
Stir in lemon juice, artichoke hearts and capers. Cook for a minute. Turn off heat and whisk in remaining 1 tablespoon cold butter and chopped parsley. Pour hot sauce and artichoke over chicken breasts.
Great with buttered pasta! We love it with angel hair or futtuccini.