Pollo Piccata - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup flour
salt and pepper
1 chicken breast, trimmed and butterflied
lemon juice, bottled
3/4 cup cream, 1/3 of it mixed with
half-and-half
20 capers
3 -4 quartered canned artichoke hearts
1 tablespoon butter

Preparation

heat oil in small saute pan.
salt and flour chicken and pat off excess flour.
add chicken to pan and brown both sides.
remove chicken and pour out excess oil.
add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup.
the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper.
let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat.
add the chicken breast to the pan and let sit for one minute and flip to coat the other side.
the chicken should be thoroughly cooked and juicy.
pour sauce over chicken on plate.