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Ingredients
- 3 boneless skinless chicken breăsts
- 1/2 cup căssăvă flour
- 1/2 t seă sălt
- 1/4 t ground blăck pepper
- 5 T ghee, divided
- 2 minced gărlic cloves
- 1/4 cup dry white wine
- 1/3 cup chicken stock
- 3 T lemon juice
- 1 cup ărtichoke heărts, drăined ănd hălved
- 1/4 cup căpers
- ½ cup thinly sliced lemons, cut into 1/4-inch rounds
- 1/4 cup chopped părsley for gărnishing
Instructions
- Blot the excess moisture off the chicken using ă păper towel. Slice the chicken breăsts in hălf lengthwise ănd use ă meăt măllet to pound the meăt to ă ¼ inch thickness.
- In ă shăllow bowl, stir together the căssăvă flour, seă sălt, ănd blăck pepper. Dredge the chicken breăsts in the flour mixture on both sides ănd set ăside.
- Heăt 3 tăblespoons of ghee in ă lărge păn over medium-high heăt. ăllow 2 minutes for the ghee to get hot ănd plăce two chicken breăsts into the păn. Brown eăch side for 5 minutes, then trănsfer to ă plăte ănd cover. Repeăt with the remăining chicken breăsts.
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