Lemon Artichoke Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1 cup flour
1 teaspoon black pepper
2 teaspoons garlic salt
5 tablespoons butter, divided
1 tablespoon light olive oil
1 1/2 cups chicken broth
1 cup dry white wine
1 (14 ounce) can artichoke hearts, drained
2 tablespoons capers
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped

Preparation

In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
In large skillet heat 4 tbs butter and olive oil. Saute chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute.
Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
Great with buttered pasta.