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Export 13 ingredients for grocery delivery
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.
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