Jan'S Chicken Piccata - cooking recipe

Ingredients

4 skinless chicken breasts
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
2 shallots, minced
2 tomatoes, peeled, seeded and diced
1/2 cup chicken broth (or 1/2 white wine)
3 tablespoons capers, drained
1 1/2 lemon, juice and zest of
1/2 lemon, thinly sliced
6 artichoke hearts, cut in bite size pieces (I use frozen but you may use jared in water artichokes)
3 tablespoons parmesan cheese
1/4 cup fresh parsley
8 ounces linguine

Preparation

Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
Mix together salt,pepper and flour.
Dredge chicken in flour mixture,shake off excess flour and set aside.
Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
In drippings, add shallots,cook til wilted.
Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
Meanwhile, cook linguine til al dente.
At last minute, add parsley and serve over.
linguine,top with parmesan cheese.