INGREDIENTS
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1 lb boneless, skinless chicken breasts
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1 cup of flour, plus 1 tbsp
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1 tbsp salt
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1 tbsp coarse pepper
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2 tbsp olive oil
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2 lemons, juiced (or about 1/4 cup)
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1/2 stick salted butter
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1/2 cup white wine
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1/2 cup chicken broth
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1/4 cup water
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1/4 cup capers
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1 can quartered artichoke hearts (14 ounces), drained
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Fresh Italian flat leaf parsley, chopped