2 Boneless Skinless Chicken Breast / Pounded thin ¾ Cup All-Purpose Flour 1 Tsp Salt ½ Tsp Paprika 2 tbsp vegetable oil ½ White Onion or 2 Shallots / Minced 3 Cloves Garlic / Minced 1 Cup Sliced Mushrooms ½ Cup Artichoke Hearts 1 Tbsp Capers ½ Cup White Wine or Dry Sherry 1 Cup Chicken Stock 2 Tbsp Fresh Parsley / Chopped Fine 4 Tbsp Butter ! lemon Salt and Pepper to taste
Combine flour, 1 tbsp of salt and paprika, dredge chicken breast in flour mixture coating both sides. Set aside. Heat 1 tbsp of vegetable oil in a sauté pan and add the chicken breasts, searing on both sides and sautéing until cooked through. Remove chicken from the pan and keep warm. Add 1 tbsp of vegetable oil and add the onion or shallots and garlic and cook until the onions are translucent. Add the mushrooms and sauté for 1 minute. Add the white wine or sherry and reduce by 1/2. Add in the chicken stock, artichoke hearts and the juice from one lemon and cook for 1-2 minutes. Add the capers and remove the pan from the heat, swirl in the 4 tbsp of butter until incorporated. Season with salt and pepper. Pour the sauce over the chicken and top with fresh chopped parsley and serve.