Chicken with Artichokes
Chicken with Artichokes, Lemons, and Capers
Ingredients:
2 lemons, Extra Virgin Olive Oil, Sea Salt
4 skinless boneless chicken breast scaloppini
1/3 cup All purpose flour
4 tablespoons extra virgin olive oil
4 whole garlic cloves
1 tablespoon drained capers
1 cup frozen artichoke hearts
¼ cup dry white wine
1/2 cup chicken stock
2 bay leaves
1/4 cup (1/2 stick) butter, cut into 4 pieces
1 tablespoon chopped fresh parsley
Instructions
Preheat oven to 350°F.
Cut lemons in half. Brush lemon with olive oil; sprinkle lightly with salt. Roast 25 minutes. Remove from the oven and reserve.
Rinse the chicken and pat dry. Pound the chicken between two sheets of plastic wrap or slice chicken breasts in half.
Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
Heat olive oil in heavy large skillet over high heat. Add chicken and garlic cook until golden brown, about 5 minutes per side. Stir in artichokes and capers.
Add wine, bay leaves and stock and bring to boil, scraping up browned bits from bottom of skillet. Cook until liquid is reduced.
Add butter, the juice of roasted lemon and parsley; simmer until butter melts and chicken is cooked through. Remove bay leaves and garlic before serving.