3 lb. boneless chicken breasts or strips
Seasoned flour
1 tbsp. minced garlic
3 tbsp. olive oil
3 tbsp. butter
1/2 c. chicken broth
Juice of 1 lemon
1 tbsp. capers
1/3 c. dry white wine
18 oz. can artichoke hearts (optional)

Dredge chicken in seasoned flour. saute garlic and chicken in oil and melted butter until chicken is golden brown. Drain oil from pan. Add broth, lemon juice, white wine, artichoke hearts and capers. Simmer until liquid is reduced by half. Serve over rice or noodles.