4 Boneless Skinless Chicken Breast
6-8oz jar of Artichoke Hearts*
2 Tablespoons Olive Oil
2 Tablespoons Butter
3/4 Cup White Wine or Vermouth
3/4 Cup Heavy Cream
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
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.