"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken with Lemon, Artichokes, and Grape Tomatoes Recipe

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This recipe for Chicken with Lemon, Artichokes, and Grape Tomatoes, by , is from The Dunkel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jackie Dunkel


3 large boneless, skinless chicken breast halves, rinsed and patted dry with paper towels
Salt and freshly ground black pepper, to taste
1/3 cup all-purpose flour
2 tablespoons butter
1 tablespoons olive oil
1 tablespoon fresh thyme
1 teaspoon minced garlic, about 1 large clove
1 cup dry white wine
1 cup chicken broth
Juice of 1 lemon
1 lemon, cut into thin rounds
1 14-ounce can quartered artichoke hearts, drained
1 14-ounce can artichoke bottoms,cut into small pieces
1 3-ounce jar capers, drained
2 cups grape tomatoes
Sprigs of fresh thyme,garnish

Place one of the chicken breast halves on a flat surface and cut into 2 cutlets with a sharp knife. Continue with remaining chicken breast halves.  Season cutlets with salt and pepper. Place flour in a pie plate or other rimmed flat dish. Dredge cutlets in flour, shaking off any excess.

Heat butter and olive oil in a large skillet over medium-high heat. Add as many chicken cutlets as will fit in the pan without touching. Brown cutlets on both sides, remove to a plate and continue until all cutlets are browned (they will complete cooking later), adding more butter and olive oil to the skillet as needed. Place cutlets on a plate and set aside.

Add thyme and garlic to the skillet and sauté for 1 minute, until fragrant. Add wine, chicken broth, lemon juice and lemon rounds to the pan, scraping up any brown bits in the bottom. Return all of the chicken cutlets to the skillet, along with the artichoke heart and bottoms. 

Simmer until sauce is slightly reduced and chicken is cooked through, about 5 minutes. Stir in capers and grape tomato halves and season with additional salt and pepper, if needed. To serve, place 1 cutlet on each dinner plate, top with the artichoke-tomato sauce and garnish with a sprig of fresh thyme.

Makes 6 servings.

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