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
- 4 boneless skinless chicken breasts, pounded thin
- 1 can artichokes, drained
- 2 tablespoons capers
- 1/4 cup white wine
- 1 lemon, juiced
- 3 cloves garlic, chopped
- 4 tablespoons butter
- 1 tablespoon Arbequina Spanish Extra Virgin Olive Oil
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Season the chicken with salt and pepper on both sides. Add the flour to a plate and coat the chicken.
- Saute the chicken in the skillet for about 5 minutes per side until golden brown. Remove and set aside.
- 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
