Feel free to use veal or chicken for this recipe. The classic Italian version uses veal. I was inspired to make this after I had it at a restaurant recently. You can assume that this is a healthier version than the one I had…but it’s still more on the comfort food side.
Be careful with the lemon, a little lemon can go a long way. If you add too much lemon, even it out by adding more broth or cream.
Cut the chicken breast in half by butterflying. Using a meat pounder, pound each chicken piece until they are all an even thickness. OR buy pre-sliced chicken breast. Set aside.
On a large plate, pour flour and season with salt and pepper. Dredge each chicken piece in the flour. Shake off excess flour.
In a large frying pan, heat 2 tablespoons of oil on medium heat.
Cook the chicken in batches to maintain even heat and space in the pan. About 4-5 minutes each side. Make sure chicken is cooked and meets an internal cooked temperature of 165 degrees F.
Melt butter in pan, add garlic and artichokes. Saute for 1 minute.
Pour in wine and scrap up the pan while allowing the wine to come to a simmer. Allow it to reduce by half.
Stir in broth, lemon juice (half only at first), and capers. Continue to simmer. About 5 minutes.
Add in heavy cream or half and half. Stir well.
Taste the sauce and adjust seasons and lemon juice if needed.
Add chicken back into pan. Allow chicken to cook on each sides again in the sauce.
Sprinkle with fresh chopped parsley. Serve hot on top of polenta or pasta.
If you like the sauce to be thicker, mix cornstarch with water. Pour into sauce and allow to come to a simmer. About 1-2 minutes.