Chicken Piccata with Artichokes

• 1 1/2 lb boneless skinless chicken breast

• Kosher salt and freshly ground black pepper, to taste

• 5 1/2 tablespoons all-purpose flour, divided

• 1 tablespoon canola oil

• 1 tablespoon unsalted butter

• 1 1/4 cups chicken stock

• 1/4 cup dry white wine

• 3 tablespoons freshly squeezed lemon juice

• 2 tablespoons heavy cream

• 14 oz drained quartered artichokes

• 2 tablespoons chopped fresh parsley leaves

• 1/4 cup capers

Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.

Heat canola oil and butter in a medium skillet over medium heat.

Add chicken to the saucepan in a single layer and cook until golden brown, about 5 minutes.

Flip chicken and cover saucepan and reduce heat to medium low. Continue to cook for 15 minutes until chicken temperature is 165.

Remove chicken and let rest on plate.

Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.

Gradually whisk in chicken stock, wine and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes.

Stir in heavy cream, artichokes, parsley and capers; season with salt and pepper, to taste.

Return chicken to the skillet.

Serve with angel hair pasta.