Chicken & Artichokes in Wine Sauce

Courtesy of the kitchn 

My apologies blog followers - I haven't given you much at all to follow recently! I've been stock piling pictures and recipes and am finally getting a few minutes to upload some of them. The first one I wanted to post, I made last week. It was healthy and really flavorful. I modified the original recipe to use zucchini noodles instead of actual pasta, and I didn't use as much butter was suggested, but that is a personal preference. It still came out really delicious and you didn't even miss the pasta! Enjoy!

Ingredients: (serves 4 - although not gonna lie, we ate most of this between the 2 of us -- if you're hungry)
2 boneless skinless chicken breasts, about 1 pound
1 1/2 cups flour
Salt and freshly ground black pepper
2 tablespoons unsalted butter, divided (I used about 1 tb)
2 tablespoons olive oil, divided
2 cups dry yet mellow white wine, such as Chardonnay
1/2 lemon
Flat-leaf (Italian) parsley, to garnish (optional)
2 cups artichoke hearts, frozen and thawed, or canned and drained (I used marinated in a jar)

Directions:
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 (at least 12 inches wide) 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 well-browned on both sides. (For best flavor, look for a golden crust to develop, and make sure both sides are browned.) Add the browned 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. Top with parsley, if desired.