Chicken with Artichokes and Capers

Oh my gosh, I had never tried to make this, but I will have to say kuddos for me! lol

First I started by pat drying a chicken breast, then with a very sharp knife I cut open the breast into one big thin piece. (My technique, cut 1/3 on the top not getting to the edge of the breast, open it like a book and then from that same end cut another fillet to the opposite end, again not getting to the end)

Season the open breast with salt and pepper, with the mallet gently hit the breast to make sure the thickness is even all around. Set aside and sprinkle olive oil.

Cut 2 garlic cloves in small squares, use 3 table spoons of capers and 1/3 of a can of artichoke hearts, cut one lemon in 4 pieces. (For the artichoke, i like to cut the top part off, to make sure you are only getting the softer ends of the heart)

In a medium size skillet drizzle a little bit of olive oil, mix the capers and artichoke hearts with the garlic and saute for 4 minutes, then squeeze the lemon juice on top of them and add 1 table spoon of butter, keep sauteing for another 3 minutes and add a tiny bit of all purpose flour to add thickness. Afterwards add 1/4 of a cup a heavy whipping cream, and whip it!

In a separate pan put the other garlic clove with a little bit of olive oil and cook the chicken breast, about 5 minutes on each side, or until you see a little bit of brown in the meat. Add the mix of capers and artichoke with it's juices and keep cooking the chicken breast for another 4 minutes.

And voila! It is ready to serve!