Chicken Breast With Capers & Artichokes

• 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

1. Pound chicken breasts to 1/4 inch thickness. Salt and pepper, then lightly coat with flour.
2. 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.
3. Cook about 10 more minutes. Garnish with lemon slices and parsley bouquets.

olive oil, butter, chicken breasts, artichokes, black pepper, salt, flour, chicken stock, white wine, capers, lemon, parsley

Taken from www.epicurious.com/recipes/member/views/chicken-breast-with-capers-artichokes-51115181 (may not work)