Step 1

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.

Step 2

(Optional: dust chicken breasts lightly in flour.)

Step 3

Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil (If using optional flour, use an additional tablespoon oil.)

Step 4

When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.

Step 5

Add remaining tablespoon oil to pan. Add onions and cook until softened.

Step 6

Add red bell pepper and cook until almost softened.

Step 7

Add the garlic. Stir, and cook for about 1 minute.

Step 8

Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.

Step 9

Add cream and bring to a simmer. Allow to simmer for 1 minute. Turn off heat.

Step 10

Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.

Step 11

Gently stir in drained artichoke hearts and parsley.

Step 12

Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.

Step 13

Salt and pepper to taste

Step 14

Return chicken to pan and serve.