2 large boneless chicken breast
halves
1 Tbs olive oil
1 Tbs butter
1 large shallot,
minced
1/2 cup dry white
wine
1 Tbs Dijon
mustard
4 canned
artichoke hearts (packed in water) quartered
1 Tbs
capers
Juice of 1/2 a
lemon
Place the
chicken between 2 sheets of wax paper and flatten them to an
even thickness using a meat mallet or the heel of an old wing
tip shoe. Season with salt and pepper. Heat oil in
skillet over medium high heat. Add butter, stirring
until it melts. Add the shallots, and lightly saute to flavor
the oil. Add, chicken and cook on both sides until
golden brown and cooked through. Remove the chicken to a
warm plate and cover.
Add the wine and deglaze the pan. Stir in mustard and lemon juice then add artichokes and capers. Simmer until the artichokes are heated and the sauce reduces slightly. Spoon over chicken and serve with a nice Rhône-style wine like the South African Goats do Roam in Villages.
