2cupsartichoke heartsfrozen and thawed, or canned and drained
2boneless skinless chicken breastsabout 1 pound
1 1/2cupsflour
Salt and freshly ground black pepper
2tablespoonsunsalted butterdivided
2tablespoonsolive oildivided
2cupsdry white wine
1/2lemon
Flat-leafItalian parsley, to garnish (optional)
Instructions
Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.
Set a large skillet (at least 12 inches wide) over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.
Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.
Serve with pasta, rice or couscous. Garnish, if desired, with finely chopped parsley.