1 pound thin sliced skinless, boneless chicken breast
½ cup flour
1/2 teaspoon salt
some black pepper and oregano
6 tablespoons olive oil
1 large lemon, juiced thinly sliced if you want to use it as a garnish
2 tablespoons butter
1 small jar of marinated artichoke hearts
2 tablespoons of capers
About 16 oz. chicken broth
8 oz. White Wine
Cooked pasta I prefer linguini
At this point some people want you to wash your hands, but that is an option. Some times you do and some times you don’t. I won’t tell if you don’t.
Some thin-sliced chicken breast. You can also use veal instead of chicken.
Trim any fat from chicken and slice if necessary, arrange chicken pieces in a single layer on a large plate. In a small bowl, mix flour, salt, pepper and oregano. Dredge the chicken in the seasoned flour.
In a large skillet, heat oil over medium heat, then add the butter. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side, or until slightly browned, remove to a platter.
Pour in broth and bring to a boil over high heat, scraping up any brown bits from bottom of pan with a wooden spatula; boil until reduced a bit, about 1 minute. Stir in lemon juice, artichoke hearts, white wine and capers. Use some of the flour from the dredging and mix it with some chicken broth, slowly add it to the pan and allow it to thicken. Then add the chicken back to the pan until heated through. Serve with pasta use the sauce on the pasta with the chicken on the side. At this point we all swear to God that we did wash our hands, but again that step is optional depending on who you are cooking this for. If they liked it I will gladly take partial credit for it. If they didn’t like it I have no idea who you are or how you got this recipe.