4 Pieces Boneless Skinless Chicken Breasts
1-2 Cans of Artichokes
3 Cloves Minced Garlic
1 Cup White Wine
1-2 tbs Flour
2 tsp Capers
Salt and Pepper
Place chicken cutlets on a greased pan and sprinkle with salt and pepper.
Bake on 350 for about 25 minutes till cooked.
In the meantime, add canned artichokes and minced garlic to a skillet. Drizzle with oil and sauté.
Add white wine to de-glaze the pan. Let the artichokes simmer until the wine reduces to half.
Add flour to create a rue, or thicker sauce.
Add capers for extra tang.
Once the chicken is done, add it to the skillet with the sauce and let the flavors come together for 2 minutes on a simmer.
Serve over rice!