Ingredients
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1/4 cup flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon unsalted butter
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1 tablespoon olive oil
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2 shallots, minced
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2 tomatoes, peeled, seeded and diced
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1/2 cup chicken broth (or 1/2 white wine)
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3 tablespoons capers, drained
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1 1/2 lemon, juice and zest of
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1/2 lemon, thinly sliced
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6 artichoke hearts, cut in bite size pieces (I use frozen but you may use jared in water artichokes)
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3 tablespoons parmesan cheese
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1/4 cup fresh parsley
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8 ounces linguine
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4 skinless chicken breasts
Instructions
- Between 2 pieces of plastic wrap, flatten chicken breasts to 1/4 inch thickness.
- Mix together salt,pepper and flour.
- Dredge chicken in flour mixture,shake off excess flour and set aside.
- Heat oil in large skillet-saute chicken til lightly browned,set aside and keep warm.
- In drippings, add shallots,cook til wilted.
- Add broth or wine,tomato,artichokes,capers and lemon slices,zest and juice. Cook on medium high heat for 5 minutes.
- Return chicken to pan and cook sauce til thickened. Add butter and allow to gently melt into sauce.
- Meanwhile, cook linguine til al dente.
- At last minute, add parsley and serve over.
- linguine,top with parmesan cheese.