Pollo Piccata

• olive oil↗2 tablespoons
• flour↗1 cup
• salt and pepper
• chicken breast, trimmed and butterflied↗1
• lemon juice, bottled↗
• cream, 1/3 of it mixed with↗3⁄4 cup
• half-and-half↗
• capers↗20
• quartered canned artichoke hearts3 -4
• butter↗1 tablespoon

Step-by-step instructions

1. 1

   heat oil in small saute pan.

2. 2

   salt and flour chicken and pat off excess flour.

3. 3

   add chicken to pan and brown both sides.

4. 4

   remove chicken and pour out excess oil.

5. 5

   add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup.

6. 6

   the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper.

7. 7

   let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat.

8. 8

   add the chicken breast to the pan and let sit for one minute and flip to coat the other side.

9. 9

   the chicken should be thoroughly cooked and juicy.

10. 10

    pour sauce over chicken on plate.