4 boneless chicken breasts, pounded thin Salt and pepper
1/2 cup flour
3 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken stock
1/4 cup of fresh lemon juice
1/4 cup dry white wine
2 tablespoons capers, rinsed and drained
1 jar (6 ounces) marinated artichoke hearts, drained
2 teaspoons lemon zest
2 tablespoons butter
1/4 cup chopped Italian parsley
Season chicken with a little salt and pepper. Coat pieces of chicken lightly in flour. Heat olive oil in a large skillet. Place the chicken in the skillet cook until golden brown about 4 to 5 minutes per side. Remove chicken to a plate and cover with foil to keep warm. Add garlic to the skillet. Cook garlic for 30 seconds stirring constantly. Add chicken stock, wine, and lemon juice to the skillet. Bring to a simmer and cook for a few minutes to reduce down a bit. Add capers and artichoke hearts. Stir and cook about 2 minutes. Add lemon zest and whisk in butter. Add chicken breasts back to the pan and any juices from the plate. Heat for a minute to warm. Serve with parsley on top. Great over hot cooked pasta.
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