Chicken And Artichokes In Wine Sauce

• 2 chicken breasts, boneless, skinless, cut in bite-sized chunks
• 1 1/2 cups flour
• salt and pepper
• 12 ounces frozen artichoke hearts, thawed
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 cups dry white wine
• 1/2 lemon
• 1 tablespoon pignoli nut

1. Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
2. While cooking, dredge the chicken in the flour and sprinkle with salt.
3. Remove the artichokes from the skillet and transfer to a plate. Set aside.
4. Melt the remaining butter in the skillet along with the remaining olive oil.
5. Saute the chicken pieces in this mixture until golden brown on both sides.
6. Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
7. Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
8. Stir well to coat everything with the wine sauce.
9. Transfer to a plate and squeeze with fresh lemon juice.
10. That's it!

chicken breasts, flour, salt, butter, extra virgin olive oil, white wine, lemon, pignoli nut

Taken from www.food.com/recipe/chicken-and-artichokes-in-wine-sauce-422198 (may not work)