Lemon Artichoke Chicken Pasta

I'm sure most of my regular readers already know that I love to eat out,

a lot,

but did you know that I love to cook too?

Basically, any activity that involves food triggers my interest. 

This recipe for Lemon Artichoke Chicken Pasta is super easy,

and the end result tastes so delicious, that it would be a sin not to share it with you all. 

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Ingredients:

2 cups artichoke hearts, canned and drained
2 boneless skinless chicken breasts, about 1 pound
1 cup flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
2 cups dry white wine
1/2 lemon

Instructions:

Cut the artichoke hearts in half lengthwise. Cut the chicken into bite-sized pieces, about 1 inch to a side. In a medium bowl, mix the flour with about 1 teaspoon salt and a generous quantity of black pepper. Toss the chicken pieces in the flour.

Set a large skillet over medium-high heat. Heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the artichokes. Cook for about 5 minutes or until lightly browned on each side. Remove the artichokes from the skillet and transfer to a plate. Set aside.

Melt the remaining 1 tablespoon butter in the skillet along with the remaining 1 tablespoon olive oil. Lift the chicken pieces out of the flour and arrange in the skillet. Sauté the chicken pieces for 5 to 7 minutes or until golden brown on both sides. Add the artichokes back to the pan.

Pour in the white wine and and stir and scrape up any bits on the bottom of the pan. Bring to a simmer and let it simmer for 8 to 10 minutes over medium heat. The sauce will thicken. Stir well to coat everything with the wine sauce. Stir in a few squeezes of fresh lemon juice.

Serve with your choice of pasta. 

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Pretty sweet, eh?

I'm telling you,

this recipe is simple enough to throw together on a weeknight,

and delicious enough to impress guests any time of day.