this is so delicious and easy!! This recipe came from Revolutionary RECIPES Concord a la Carte by the Emerson Hospital Auxiliary, Concord,MA......
Chicken Artichoke Piccata
1 pound chicken breasts, skinned and boned
1/4 cup flour
2 Tablespoons butter
2 Tablespoons olive oil
1/2 cup white wine
1/2 cup chicken stock
Juice of 1 lemon
6 Tablespoons parsley, chopped
2 Tablespoons of capers
1 can (14 ounces)artichoke hearts, quartered
1. Cut chicken up into 2 inch pieces. Place between wax paper and pound thin.Dredge in flour
2.Saute chicken in butter and olive oil until browned, about 1 minute each side. Place on a warm platter
3. Add wine and chicken stock to skillet. Reduce. Scrape up pan drippings. Add lemon juice. Cook until hot and bubbling.
4. Add parsley, capers and artichoke hearts. Pour over chicken
i serve with linguine .... enjoy!