1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
1/4 cup capers
2 tablespoons butter
1/4 cup chopped flat-leaf parsley
Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
Heat canola oil and
olive oil in a large skillet over medium-high heat. Add chicken breasts
and cook until golden brown on both sides, and no longer pink on the
inside; set aside.
Pour in chicken broth
and lemon juice. Bring to a simmer, scraping the bottom of the pan to
dissolve the caramelized bits. Add artichoke hearts and capers, return
to a simmer, and cook until reduced by half.
Whisk butter into sauce
until melted. Place cooked chicken back into pan, and simmer in the
sauce for a few minutes to reheat. Serve on a platter sprinkled with
chopped fresh parsley.