- 3 boneless, skinless chicken breasts, about 1 1/2 lb. pounded to 1/3 inch thick and cut in half
- 1/2 cup (2 1/2 oz./75 g) all-purpose flour
- Kosher salt and freshly ground pepper
- 3 Tbs. olive oil
- 3 Tbs. unsalted butter, at room temperature
- 2 garlic cloves, chopped
- 1 can (14 oz.) artichoke hearts, rinsed, drained and quartered
- 1 cup (8 fl. oz./250 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- Juice of 1 lemon
- 1 jar. capers, rinsed and drained
- 2 TBSP. corn starch with enough water to make a slurry.
Sprinkle chicken breasts with salt and pepper.
Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large non-stick fry pan over medium-high heat, warm 2 Tbs. of the olive oil and 2 TBSP butter until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.
Return the pan to medium-high heat; do not wipe the pan clean. If pan is too dry, Melt 1 Tbs. butter with 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. If the sauce in not thick enough, use the corn starch slurry to thicken a bit. Taste and adjust the seasoning.
Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.
Return the pan to medium-high heat; do not wipe the pan clean. If pan is too dry, Melt 1 Tbs. butter with 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. If the sauce in not thick enough, use the corn starch slurry to thicken a bit. Taste and adjust the seasoning.
Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.
