Instructions

• 1 Using a mallet, pound the chicken breast to about 1/4-inch thick. Season each with salt and black pepper and then dredge in the flour.
• 2 In a large saute pan melt 3 tbsp. butter. Saute the chicken until lightly browned on each side. Remove and set aside covered with aluminum foil.
• 3 Add the capers and artichoke hearts to the pana and heat for 1 to 2 minutes. Add the white wine to delgaze the pan and scrape all the browned bits off the bottom. Add the chicken stock to the pan and bring to a boil. Reduce the sauce by half. Add the lemon juice and then add the chicken back to the pan. Simmmer for 10 minutes.
• 4 Finish the sauce off by adding the remaining 3 tbsp. of butter and stir it in.
• 5 We serve this over pasta, but it is good over rice as well or just by itself with a salad.