Lemony Chicken Piccata with Artichokes

• 4 boneless, skinless chicken breasts
• 2 tsp kosher salt
• ½ tsp freshly ground pepper
• ½ c all-purpose flour
• 2 large eggs
• 1 c dry Italian style bread crumbs or panko
• 4 tbsp unsalted butter, divided
• 4 tbsp extra virgin olive oil, divided
• ½ c dry white wine (such as a Sauvignon Blanc) or chicken stock
• ½ c marinated and quartered artichoke hearts*, drained
• ¼ c lemon juice, freshly squeezed
• 2 tbsp capers, drained
• 2 tbsp chopped flat leaf parsley

Slice the breasts in half horizontally. If the pieces are still thick, put them between two pieces of plastic wrap and pound them with a meat mallet or rolling pin to 1/4-inch thickness.

Sprinkle the chicken all over with salt and pepper. Place the flour on a plate. Beat eggs with a whisk or fork on a second plate. Place breadcrumbs on a third plate. Coat the chicken lightly and evenly in flour. Coat in egg. Coat lightly and evenly in the crumbs. Lay the coated pieces aside in a single layer to dry a bit.

Warm 2 tbsp of the butter and 2 tbsp of the oil in a large skillet over medium high heat. When the foam subsides, add half the chicken to the skillet and cook undisturbed, turning once, until golden brown outside and cooked through, about 3 minutes per side. When ready to turn, the chicken will release easily from the pan with no tugging. Transfer to a platter and tent loosely with aluminum foil to keep warm. Repeat with the remaining butter, oil and chicken.

Add the wine or broth and stir to loosen any browned bits from the bottom of the pan. Stir in the artichoke hearts, lemon juice and capers. Cook over medium high heat, stirring, until bubbling and heated through, about 2 minutes. Check the sauce for seasoning.

Spoon the sauce over the chicken, sprinkle with the parsley, and serve warm.

*Can use fresh artichokes when in season. See our step by step guide for cleaning fresh artichokes.