Step 1

In a large saute pan and on a med-high heat, heat the olive oil (about 1/2 inch in pan) until it shimmers.

Step 2

Season both sides of the chicken breasts with salt and pepper. Pour flour on a dry plate and coat both sides of each chicken breast with the flour. Saute the seasoned and floured chicken until an internal temperature of 165 F, about 4 minutes per side. Remove from pan and set aside on parchment paper.

Step 3

Wipe the pan clean. Heat additional 1 TBL of EVOO until it shimmers. Saute the minced garlic until fragrant. Add the mushrooms and saute until golden brown. Add the prosciutto and cook 2 minutes longer.

Step 4

Add the wine and allow the alcohol to cook off. Whisk in the heavy cream, lemon juice, white pepper and butter, 1 quarter at a time.

Step 5

Add the artichoke hearts, capers and salt and pepper, to taste. Allow the mushroom/artichoke sauce to simmer on low until it reduces by 1/3, stirring frequently.

Step 6

Once the sauce has reduced, submerge the chicken breasts in the sauce and cook an additional 30-45 seconds longer.

Step 7

the chicken and top each breast with 1/4 of the mushroom/artichoke sauce.

Step 8

Top with minced parsley, for garnish.