Chicken Piccata

To butterfly the chicken breast, place your hand on top of it.

Cut horizontally into the breast, dividing it in half, until you're about a half-inch from the opposite side. When you're finished, the chicken breast should open like a book.

Before pounding, place a single breast in a plastic zip-top bag, pressing out as much air as possible and sealing the bag. To pound the breast, use almost any heavy, flat object, such as a skillet, a meat mallet, or even an empty wine bottle.

Season the chicken breasts with salt and pepper, then coat them in  flour and shake off excess.

In a large skillet over medium-high heat, melt the butter and olive oil together. Add the chicken breasts once the liquid has started to sizzle. Cook for an additional 2 1/2 minutes, or until the chicken is golden brown in color. On the other side, cook the breasts for another 2 1/2 minutes.

In the same skillet, cook the chicken, artichokes, butter and sundried tomato over high heat.

To deglaze the pan, pour the wine, then add the lemon juice, chicken stock, and capers. With a spatula, scrape up any accumulated debris at the bottom of the skillet. Reduce, , allow for a 5-minute simmering period.

Remove the chicken from the pan and serve with your preferred starch or greens.
If you want pasta instead, remove the chicken from the pan and add the previously cooked pasta; it may need more liquid, so add the reserved pasta water and more butter.
Garnish with a lemon wedge and parsley if desired.