Lemon Artichoke Chicken

• boneless skinless chicken breast halves↗4
• flour↗1 cup
• black pepper↗1 teaspoon
• garlic salt2 teaspoons
• butter, divided↗5 tablespoons
• light olive oil↗1 tablespoon
• chicken broth↗1 1⁄2 cups
• dry white wine↗1 cup
• (14 ounce) can artichoke hearts, drained1
• capers↗2 tablespoons
• fresh lemon juice↗1 tablespoon
• fresh parsley, chopped↗1⁄4 cup

Step-by-step instructions

1. 1

   In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.

2. 2

   In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.

3. 3

   Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.

4. 4

   Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.

5. 5

   Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.

6. 6

   Great with buttered pasta.