Rosemary & Lemon Chicken with Artichoke Hearts

By twironen

Ingredients

• 1 lb of Thinly sliced chicken Breasts
• 1/2 cup of Flour
• salt & pepper to taste
• 2 tbs of Olive Oil
• 2 tbs of Butter
• 2 Lemons
• 1 teaspoon of Rosemary
• 1 can of Artichoke Hearts

Preparation

Step 1

Coat Chicken lightly with salt and pepper and then dip in flour.

Cut Lemons in half and open artichoke hearts, drain and set aside.

Heat 1/2 of the oil and butter on medium in a large stainless steal or cast iron skillet. Once heated add chicken breasts in an even layer on bottom of skillet.

Once chicken is cooked half way through (about 3 mins) flip the chicken and add rosemary & artichoke hearts. Squeeze lemon over chicken, and leave lemons in pan and cover until chicken is cooked through (about 3 mins).

Transfer chicken to a bowl and repeat with remaining ingredients.