Boneless Chicken Breasts with Artichokes

Ingredients:

2 boneless chicken breasts

2 Tbl flour

Ground black pepper

½ tsp crushed red pepper

1 Tbl olive oil

1 Tbl butter

½ cup white wine (you may need more)

Juice of ½ lemon

1 Tbl capers

½ cup of sliced frozen artichoke hearts (drained canned or marinated will work too)

Chopped fresh parsley

Cut each chicken breast in half lengthwise, put between pieces of plastic wrap, and flatten gently by slapping them with a heavy frying pan. Mix flour and peppers together on a plate. Lightly coat each breast with this mixture.

Place oil and butter in a frying pan over medium high heat. Brown the chicken breasts and remove from the pan. (I rinse the plate with the flour and dry it, but there is so little flour left on it, you can use it for the chicken.)

Add the wine, lemon juice, and capers and cook over medium heat until the bits come off of the bottom of the pan. Add the artichoke pieces and cook for approximately 5 minutes. Put the chicken breasts back in the pan and continue cooking until done, approximately 10 minutes. Remove chicken breasts to a platter and cook down the sauce for a few minutes. Pour the sauce over the chicken and sprinkle with chopped parsley.