Chicken and Artichokes in wine sauce

By CarolM-2

Ingredients

• 2 cups artichoke hearts...frozen and thawed, or canned and drained
• 2 boneless skinless chicken breast, about 1 lb.
• 1 1/2 c. flour
• salt and pepper
• 2 Tbsp. butter, divided
• 2 Tbsp. olive oil, divided
• 2 c. white wine
• 1/2 lemon

Preparation

Step 1

Cut the srtichoke hearts in half lengthwise. Cut the chicken into bite-size pieces, about 1 inch.
In a medium bowl, mix the flour with about 1 tsp. salt and a generous amount of black pepper. Toss the chicken in the flour.
Heat 1 Tbsp butter and 1 Tbsp. olive oil in a lg skillet. Add the artichokes. Cook for about 5 minutes, or until lightly browned. Remove from the skillet and set aside.
Melt the remaining butter and oil, and arrange the chicke in the skillet. Saute for 5-7 minutes or until golden brown on both sides. Add the artichokes back into the pan
Pour in the wine and stir, scraping up any bits on the bottom of the pan. Let simmer for 8-10 minutes to thicken, over med heat. Stir well, and stir in a few squeezes of lemon juice.
Serve with pasta.