Pound chicken breasts from end to end to even thickness for cooking. Thinly pounded breasts cook faster and sometimes require a larger skillet. When you finish this sauce by adding butter and capers, remove the skillet from the heat. If left on the heat, the butter melts, separating and thinning the sauce.
1 (6-ounce) jar marinated artichoke hearts
4 skinned and boned chicken breast halves
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon pepper
5 tablespoons butter, divided
12 fresh cremini or button mushrooms, halved
1/3 cup dry white wine
1/4 cup chicken broth
2 tablespoons capers, drained
How to Make It
Drain artichokes, reserving 2 tablespoons marinade; set artichokes and reserved marinade aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture, and set aside.
Melt 3 tablespoons butter in a large skillet over medium-high heat; add mushrooms, and sauté 5 minutes. Push mushrooms to one side of pan, and melt 1 tablespoon butter in pan; add chicken. Cook chicken 5 to 6 minutes on each side. Remove chicken from pan.
Add wine to skillet, and cook over medium-high heat, stirring to loosen particles from bottom of skillet. Add chicken broth, artichokes, and reserved artichoke marinade to skillet, and cook 3 minutes or until liquid is reduced by half. Remove from heat; add remaining 1 tablespoon butter and capers, stirring often until smooth. Serve sauce over chicken.