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Ingredients
- 8 boneless, skinless chicken breasts (pounded flat)
- 10 TBL butter or 6 TBL olive oil
- flour for dusting chicken breasts
- 1 C dry white wine
- 1/2 lemon (juice only)
- 2 TBL capers
- 8 artichoke hearts, quartered (packed in water)
- 1/2 C chicken stock (may use canned)
- 1/2 C half & half
- S & P to taste
Preparation
Step 1
pound chicken breasts flat
dust w/ flour
saute in butter or olive oil over med. heat - 4 min on one side
turn & saute for 3 min on 2nd side
drain off butter or oil
to the chicken breasts, add 1C dry white wine (Sauvignon Blanc is good)
add juice of lemon or to taste
saute for 5 min. more
add 4TBL butter
add TBL capers & artichoke harts
add chicken stock & 1/2&1/2
add S & P
remove chicken from skillet
continue to simmer sauce for abt 5 min
place chicken on platter
spoon sauce over top
garnish w/ parsley