Ingredients
- 2 tablespoons extra-virgin olive oil, separated
- 1 tablespoon butter
- 2 organic boneless skinless chicken breasts
- all-purpose flour seasoned with salt and pepper for dredging the chicken
- 2 cloves garlic, sliced thinly
- 1/2 cup white wine (125 ml)
- 1/3 cup chicken broth (80 ml)
- 1 x 280 g jar marinated artichoke hearts, drained, reserving 1 tablespoon marinade, quartered (about 4 whole artichoke hearts)
- 1 small fennel bulb, trimmed and sliced thinly
- 1 tablespoon capers, drained
- 1 organic lemon thinly sliced, seeds removed
- 1 teaspoon dried oregano
- sea salt and freshly ground black pepper, to taste
- freshly grated parmesan cheese, garnish
Instructions
- The chicken breasts should be at an even thickness. Flatten any thick slices using a meat mallet or rolling pin so that they are even (to do so, place them on a cutting board and cover them with cling wrap first).
- Season the chicken well with salt and pepper and dredge in the flour, shaking off the excess. In a large heavy skillet, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat. Sauté the chicken until browned on both sides, about 5 minutes per side, transfer to plate and keep warm.
- Heat the remaining oil in the pan and add the garlic. Sauté briefly until aromatic. Add the white wine, and bring to a boil, scraping the bottom with a wooden spoon. Allow the wine reduce a little, then add the broth.
- Reduce heat to low, return the chicken to the pan, add the reserved marinade from the artichokes, fennel, capers, lemon slices, oregano and a few generous dashes of salt and pepper.
- Cover and simmer until chicken is almost cooked through, about 10 minutes, depending on the size of the breasts.
- Uncover, stir in artichokes and simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Serve with grated parmesan. Enjoy!