Chicken Piccata with Artichokes

Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.

Warm 2/3 of the olive oil in a large fry pan, over medium-high heat, until it's very hot but not smoking.

Working in batches to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

Return the pan to medium-high heat; do not wipe the pan clean. Melt half of the butter with the remaining olive oil.

Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute.

Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes.

Stir in the broth, lemon juice and capers. Reduce the heat to medium, and bring it to a gentle simmer. Whisk in the remaining butter.

Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes.

Stir in the parsley. Taste and adjust the seasoning.

Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes.

Serve immediately.

Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)