What You’ll Need:
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 boneless, skinless chicken breast halves
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1 tablespoon capers, rinsed and drained
What To Do:
  1. In a shallow dish, combine flour, salt, and pepper. Coat chicken with flour mixture; set aside.
     
  2. In a large skillet over medium heat, melt 2 tablespoons butter with the oil. Cook chicken 4 to 5 minutes per side, or until golden. Remove to a platter, then add remaining butter to skillet.
     
  3. Add artichoke hearts, wine, lemon juice, and capers. Cook 2 to 3 minutes or until bubbly, stirring occasionally.
     
  4. Return chicken to skillet, cover, and reduce heat to low. Cook 10 to 15 minutes, or until chicken is cooked through and sauce has thickened slightly.