2 x large free-range chicken breasts or 4 small breasts
40g finely grated Parmesan cheese
40g all purpose flour
sea salt flakes
freshly ground black pepper
2 Tbsp olive oil
4 Tbsp butter, chilled
125ml dry white wine
125ml chicken stock
1/2 lemon, cut into slices
60g capers, drained
2 x 400g tins Staffords artichoke hearts
2 Tbsp freshly chopped parsley
Neutral oil for frying
Drain the artichoke hearts. Keep one tin’s contents for the sauce. Dry the other artichoke hearts very well using paper towel. Slice all into quarters.
If using 2 large chicken breasts- butterfly the breasts and separate into 4 cutlets.
Mix the Parmesan and flour in a bowl and season well. Dredge the chicken breasts until well coated in the mixture.
Fry the chicken breasts in a large saucepan with 2 Tbsp olive oil and 2 Tbsp butter. Fry for about 5 minutes on each side until golden brown and cooked through. Place on a rack and keep warm in the oven.
In the same pan pour in the white wine and simmer for a few minutes. Add the chicken stock and lemon slices and allow the sauce to reduce slightly. Add the drained capers and one tin’s worth of artichoke hearts cut into quarters. Remove from the heat- sprinkle in the parsley and add the remaining 2 Tbsp of butter. Stir until well mixed.
Heat the neutral oil to 200˚C. Fry half the artichoke hearts in the hot oil until golden brown and crispy.
Remove the chicken from the oven and return to the saucepan. Top with the crispy fried artichokes and serve straight out of the pan with your choice of pasta, salad or crusty baguette.