Chicken, Artichokes, and Lemon Caper Sauce

Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

1 tbsp olive oil

2 tbsp butter, unsalted

2 cloves garlic, minced

1 shallot, diced

1/4 cup lemon juice, fresh

1/2 cup chicken stock

1/2 cup white wine

1/2 tsp dried rosemary

1/4 tsp dried thyme

1 (14 oz.) can artichoke hearts, quartered, drained

1 (3.5 oz.) jar capers, drained

Directions:

Heat a large skillet over medium heat; add olive oil and butter.  Once butter has melted, add garlic and shallots to pan; cook until caramelized then remove from pan.  Meanwhile season both sides of chicken with salt and pepper; add to pan and brown on both sides.  Add lemon juice, chicken stock, white wine, rosemary, thyme, cooked shallots and garlic; bring to a simmer and cook for 5 minutes or until chicken is cooked all the way through.  Add artichoke hearts and capers; simmer an additional 1 – 2 minutes or until heated through and season with salt and pepper to taste.  Serve warm over desired pasta or rice with parmesan cheese.