Sera Petras Photography
4 ×
4 Boneless, skinless chicken breasts
Salt and fresh ground black pepper
Flour
2 Tbsp Olive oil
1 Tbsp Butter
14 oz Can of artichoke hearts, drained and halved
3 cloves Garlic, minced
½ cup Dry white wine
1 Large lemon, juiced
½ cup Chicken broth
2 Tbsp Butter
2 Tbsp Capers
2 Tbsp Fresh parsley, chopped
1 ½ Tbsp Heavy cream for richness and body (optional)
DIRECTIONS
- Pat chicken dry and season generously with salt and pepper.
- Lightly dredge in flour. Shake off the excess.
- Heat olive oil and 1 Tbsp. butter in large skillet over medium- high heat.
- Add chicken and cook for 4-5 minutes per side until golden brown and just cooked through.
- Remove chicken to a separate plate.
- Lower heat to medium.
- Add artichokes to pan and sauté 2-3 minutes until lightly browned.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in white wine, scraping up browned bits.
- Simmer for 2-3 minutes until reduced by half.
- Add chicken broth, lemon juice and capers.
- Simmer for 3-4 minutes until slightly thickened.
- Stir in remaining 2 Tbsp. butter (and cream, if using) until glossy.
- Add chicken back in and spoon sauce over top.
- Simmer for 2 minutes to meld flavors and make sure chicken is cooked to 165 F.
*Garnish with fresh parsley and lemon zest
