It is easy to jazz up chicken for a delicious weeknight meal. This simple sautéed chicken is covered with garlicky, buttery, lemony artichokes and capers.
Ingredients
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4 boneless skinless chicken breasts, pounded thin
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1 can artichokes, drained
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2 tablespoons capers
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1/4 cup white wine
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1 lemon, juiced
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3 cloves garlic, chopped
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4 tablespoons butter
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1 tablespoon Arbequina Olive Oil (or any varietal)
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1 cup flour
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1 teaspoon salt
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1 teaspoon pepper
Instructions
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Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat.
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Season the chicken with salt and pepper on both sides. Add the flour to a plate and coat the chicken.
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Saute the chicken in the skillet for about 5 minutes per side until golden brown. Remove and set aside.
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Add 1 tablespoon of butter, the lemon juice and wine to the skillet and simmer for 2 minutes. Add the garlic and artichokes and saute for 5 minutes. Add the remaining 1 tablespoon of butter and return the chicken to the skillet. Add the capers and simmer until the chicken is cooked through.
Takes 20 minutes
Serves 4
