Yummy Chicken Piccata

2 boneless skinless chicken breasts butter fried and cut in half
sea salt and fresh ground pepper
all purpose flour for dredging
6 tbls unsalted butter
5 tbls extra virgin olive oil (evoo)
1/3 cups lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup chopped parsley
1 can artichoke quarters drained



METHOD

Season chicken on both sides with salt and pepper, pat in well.
Dredge chicken in flour and shake off excess.
In a large skillet over med high heat, 2tlsp butter with 3 tbls evoo. When skillet and oil start to sizzle, add 2 pieces of chicken and cook for 3 mins.
When browned flip and cook other side for 3 mins. Remove and transfer to plate. Melt 2 more tbls butter and 2 tbls evoo and repeat the process with 2 pieces of chicken.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour.
Taste to check flavoring. Add Artichokes
. Return chicken to the pan and simmer for 5 mins.
Remove to platter.
Add remaining 2 tbls butter to sauce and whisk vigorously. Pour over chicken and garnish with parsley.