Ingredients:
6 boneless skinless chicken breasts
1/2 cup flour
extra virgin olive oil
3 tablespoons unsalted butter, divided
2 shallots, finely chopped
4 -5 garlic cloves, finely chopped
2 cups chicken broth
1 lemons, juice and zest of
kosher salt
fresh ground pepper
red pepper flakes ( about 1/4 teaspoon)
1 (12 ounce) cans artichoke hearts, drained rinsed and quartered
1 -2 tablespoon capers
1/2 cup sun-dried tomatoes packed in oil, cut into strips
6 leaves fresh basil, julienned
Directions:
pound chicken breast to 1/4 inch season with salt and pepper then lightly flour and set aside.
in a large skillet heat evooand a tablespoon of butter.
heat to medium high and cook chicken breast on each side to a light golden brwon and set aside.
add 2 tablespoons of evoo and 1 tablespoon butter and saute shallots and garlic until just tender.
deglaze pan with chicken broth and lemon juice.
season to taste with salt, pepper and pepper flakes.
reduce by 1/2 and then swirl in 1 tablespoon of cold unsalted butter.
brush a shallow oven proof baking dish with olive oil and arrange chicken breast in one layer overlapping if need be.
top chicken breasts with artichokes, capers and sun dried tomatoes.
pour sauce over chicken then sprinkle with lemon zest, chopped parsley and basil.
drizzle with olive oil cover with foil and bake at 350 for 40 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 55 min.