Sauteed Chicken Breasts with Artichokes, Lemons, and Capers


This quick, easy dish is delicious any time of year, but especially in summer, since the lemons, artichokes, and capers add vibrant — but light — flavors. Try this on a bed of lightly wilted spinach or Classic Mashed Poatoes.

Serves 4

4 boneless, skinless chicken breast halves (about 6 ounces each)
Salt and freshly ground black pepper to taste
2 tablespoons fresh thyme or 2 teaspoons dried thyme
1/3 cup all-purpose flour
3 tablespoons unsalted butter
1 tablespoon olive oil
One 14-ounce can artichoke hearts (packed in water), drained and cut in half
1/4 cup drianed capers
1 lemon, sliced into paper-thin rounds
6 bay leaves
1 cup dry white wine

1. Rinse the chicken and pat dry. Flatten each chicken breast half by placing it between 2 sheets of wax paper or plasitc wrap and pounding it with the flat bottom of a heavy pan until the chicken is about 1/3 inch thick in all places. Season with salt, pepper, and thyme, pressing them into the breast meat.

2. Dust the breasts lightly with the flour, shaking off any excess flour.

3. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts; top with artichokes, capers, and lemon slices. Cook the breasts 4 to 5 minutes per side, turning once, until light brown and crispy. (Note: Reduce the heat if the breasts are browning too quickly.)

4. Add the bay leaves and wine and reduce heat to a simmer, as you scrape the bottom of the pan to loosen any brown bits. Simmer about 5 minutes longer, stirring occasionally, until the sauce is slightly reduced and thickened. Discard the bay leaves.

5. Season with additional salt and pepper if desired and serve immediately, topped with artichokes, capers, lemon slices, and the sauce.