8 half chicken breasts
Flour
Olive oil
6 oz. pancetta, diced and cooked
1/4 c. sun-dried tomato, julienned
6 baby artichokes, cooked trimmed and halved
1/2 bunch mustard greens, stems removed and leaves torn in bite-size pieces
6 oz. veal or chicken stock
1 oz. sherry vinegar
2 oz. butter

Dredge chicken breasts in flour. Shake off excess.

Heat oil in pan until hot, but not smoking. Saute breasts until brown at edges. Turn, saute one minute more. Pour off excess oil, add pancetta, sun-dried tomatoes, artichokes and mustard greens. Add stock and vinegar and reduce by half.

Remove breasts, add the butter and swirl until incorporated into sauce. Divide sauce among plates and place breasts on top. Serves 4.