recipe: artichoke chicken in white wine sauce

dinner last week -- i didn't follow the recipe exactly and might have made this an extra lemony and briny, so it had a little extra zing than i think it was supposed to, but regardless was really, really good. not to mention quite easy! the recipe was taken from thekitchn.com -- i ended up adding in extra liquid from the artichokes b/c there was not enough liquid in the pan (part of my extra zing), but i've re-scaled the recipe below which should avoid that issue.

ingredients list: 
- 2 cups (1 can) canned artichoke hearts, quartered
- 2 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
- 1 cup flour
- salt and black pepper
- 3 tbsp butter, divided
- 3-4 tbsp olive oil, divided
- 2 cups dry, light white wine (s/a chardonnay or sav blanc)
- 1/2 lemon
- fresh parsley for garnish (optional)



to make: 
in a medium bowl, mix the flour, 1 tsp salt, and a fair amount of black pepper. toss the chicken pieces in the flour. 

set a large skillet over medium-high heat. heat half of the butter and olive oil in the pan, and add the artichokes. cook for about 5 minutes until lightly browned on each side. remove from the skillet and transfer to a plate. set aside.

melt the remaining butter and olive oil in the skillet. remove the chicken pieces from the flour (shaking off a much excess flour as possible -- this is how i ended up without enough liquid mid-chicken-cooking). add chicken to the skillet, sauteing for 5-7 minutes or until well-browned on both sides. add the browned artichokes back to the pan. 

pour in the white wine and stir and scrape up any bits on the bottom of the pan. bring to a simmer and let it simmer until 8-10 minutes over medium heat. the sauce should thicken -- stir well to coat everything with the wine sauce, then stir in a few squeezes of fresh lemon juice. 

serve with pasta or couscous, adding fresh chopped parsley if desired.