4 skinless boneless chicken breast halves
1.5 T butter
1.5 T olive oil
Flour (we use a GF flour blend)
1/4 cup fresh lemon juice
1/4 cup chicken broth
1/4 cup drained capers
1 clove garlic, chopped
1/2 can quartered artichoke hearts
1. Either pound the chicken out thin or butterfly the breasts. Dredge in flour, and set aside.
2. Heat oil and butter in a medium skillet over medium-high heat. Once the oil is hot, brown the chicken breasts until lightly brown, about 2-3 minutes on each side.
3. To the pan add the lemon juice, chicken broth, capers, garlic and artichoke hearts. Simmer until the chicken is done.
I serve this dish with the Brown Rice with Parmesan, Lemon and Herbs and broiled asparagus.