2 TBS butter
1 - 3 cloves crushed garlic, to taste
4 boneless, skinless chicken breasts, cut in half thin or pounded out (I had the butcher do it)
flour
1 can artichoke hearts in water, drained
1/2 cup chicken broth
2 TBS capers
1/3 cup white wine
juice of 1 lemon
salt & pepper to taste
Cook garlic in melted butter. Dredge chicken breast halves in flour seasoned with black pepper. Brown in butter mixture until golden, turn over and continue cooking chicken until golden in color, then remove chicken.
Add to pan drippings: chicken broth, white wine, lemon juice, capers, and artichokes--cut into small pieces (I chopped the artichokes till creamy in a food processor). Cook sauce until it has drained and thickened and reduced somewhat. Add chicken and heat through.
Serve chicken over noodles with a green vegetable.
FREEZING NOTES: If you are planning to freeze this for future use, make the sauce to freeze: put broth, wine, lemon juice and pureed artichokes in a quart-sized freezer bag (omit capers and use them from bottle at cooking time). Freeze flat. Thaw when ready to use, and pour into pan after cooking chicken, as directed above.
