Serves 4.

Ingredients

4 Boneless Skinless Chicken Breast

6-8oz jar of Artichoke Hearts*

1 Lemon

2 Tablespoons Olive Oil

2 Tablespoons Butter

3/4 Cup White Wine or Vermouth

3/4 Cup Heavy Cream

Ground Pepper

1/4 Cup Flour

4 Tablespoons Croation Spice Vegeta Divided, see note below

Salt and Water

*If you do not like Artichoke Hearts, try Mushrooms, Red Peppers, Frozen Carrot Slices or any veggie you like. Just make sure that if you choose a sweet veggie like carrots or red peppers, you may want to add more lemon juice to help cut the cream.

*If you can not find or buy Croation Spice Vegeta, you may also use seasoning salt, just use 1/2 the amount. Amazon has the Coration Spice Vegeta. This spice is great on eggs, in soups, on almost any meat dish. It is not expensive and will last a long

Directions

Step 1: Brine chicken breast in cold water and salt for about 3-hours. Drain and dry off with paper towels and let chicken come up to room temp.

Step 2: Heat pan on stove and then add oil. You should always heat your pan first then add oil, even with a non-stick pan. I am not a big fan of non-stick pans.

Step 3: Mix flour and 2 tablespoons of Croation Spice Vegeta mix and add to hot skillet with oil. Always drop your food away from you so the oil will not splash up on you.

Step 4: Cook over medium high heat on both sides until lightly browned (chicken will not be done).

Step 5: When both sides are browned, remove chicken from pan and add white wine or vermouth, butter rinsed artichoke hearts, juice of one lemon and pepper, cook down by about 1/2.

Step 6: Add cream and reduce heat, add the remaining croations spice Vegeta.

Step 7: Add chicken cover and cook until chicken is tender and moist, about 15-20 minutes on low heat.

Step 8: Add some capers at the end of the cooking to taste. Serve over egg noodles, rice or other grains.