this is one of my husbands favorite dishes, he came home one day and was trying to describe a dish he had tried for lunch when he was working in California this happen to be it, so now I just cook the chicken ahead of time like most of my meals and freeze them that way I can pull them out anytime and finish off the dish. you don't end up with the yummy bits that form in the pan but yea still quite good. lastly I do not always add the tomatoes
1I prefer to cut my chicken into 1/2inch medallions, but you can take the time to pound them thin cut into thirds or butterfly them open which ever you choose season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. repeat as necessary do not crowd the pan, remove set aside to rest.
2Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. scraping up brown bits from the pan for extra flavor. Add the chicken broth, lemon juice, artichoke hearts, tomatoes and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 10 minutes. Stir in the capers and one Tbl. butter.
3serve over noodles, rice with a side of broccoli I find is nice