Lemon Artichoke Chicken

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

Steps:

1. In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture.
2. In large skillet heat 4 tbs butter and olive oil. Sauté chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side.
3. Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom.
4. 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.
5. Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts.
6. Great with buttered pasta.