Chicken Sauté With Artichokes And Mushrooms

• 1 (6-ounce) jar marinated artichoke hearts
• 4 skinned and boned chicken breast halves
• 1/4 cup all-purpose flour
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 5 tablespoons butter, divided
• 12 fresh cremini or button mushrooms, halved
• 1/3 cup dry white wine
• 1/4 cup chicken broth
• 2 tablespoons capers, drained

1. Drain artichokes, reserving 2 tablespoons marinade; set artichokes and reserved marinade aside.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture, and set aside.
3. Melt 3 tablespoons butter in a large skillet over medium-high heat; add mushrooms, and saute 5 minutes. Push mushrooms to one side of pan, and melt 1 tablespoon butter in pan; add chicken. Cook chicken 5 to 6 minutes on each side. Remove chicken from pan.
4. Add wine to skillet, and cook over medium-high heat, stirring to loosen particles from bottom of skillet. Add chicken broth, artichokes, and reserved artichoke marinade to skillet, and cook 3 minutes or until liquid is reduced by half. Remove from heat; add remaining 1 tablespoon butter and capers, stirring often until smooth. Serve sauce over chicken.

chicken, allpurpose, salt, pepper, butter, cremini, white wine, chicken broth, capers

Taken from www.myrecipes.com/recipe/chicken-saut-with-artichokes-mushrooms (may not work)