Chicken breast is pounded until thin and then dredged in flour and pan seared until golden. The sauce is made by deglazing the pan with wine, chicken stock, and fresh lemon juice and then garlic, capers and artichoke hearts are added and simmered until all the flavors come together. The dish is finished with a few pats of butter and fresh parsley and served over angel hair pasta with a side of asparagus.
To reheat: place the chicken covered in a 250 oven for 20-30 minutes to reheat slowly and to ensure the chicken stays juicy. If you don’t have time for that take a serving out and reheat in the microwave with the pasta on the bottom, chicken on the top with some sauce, and a side of asparagus.