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Ingredients

• 3 large boneless, skinless chicken breast halves, rinsed and patted dry with paper towels
• Salt and freshly ground black pepper, to taste
• 1/3 cup all-purpose flour
• 2 tablespoons butter
• 1 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 teaspoon minced garlic, about 1 large clove
• 1 cup dry white wine
• 1 cup reduced-sodium chicken broth
• Juice of 1 lemon
• 1 lemon, cut into thin rounds
• 1 14-ounce can quartered artichoke hearts, drained
• 1 14-ounce can artichoke bottoms, drained and cut into small pieces
• 1 3-ounce jar capers, drained
• 2 cups grape tomatoes, cut in half
• Sprigs of fresh thyme, for garnish

Description

Makes 6 Servings.

Viking