Chicken with Capers & Artichokes 4.11.09

Chicken with Capers & Artichokes

1.5 lbs boneless, skinless, thin-sliced chicken cutlets
Garlic Salt and Smokehouse Pepper to taste
3 Tbsp butter
1 Tbsp olive oil
1/4 cup diced red onion
1 cup chicken broth
1 cup water
1 lemon
2 Tbsp capers, drained
1 (7.5 oz) jar quartered, marinated artichoke hearts, drained
1 tsp dried basil
2 Tbsp sundried-tomato bits
1 cup heavy cream
1/4 cup grated parmesan
2 Tbsp chopped fresh parsley
Angel Hair, prepared as directed (al dente) on package

Melt the butter and oil in a heavy skillet. Saute the chicken cutlets until browned. Remove chicken and saute the onion until translucent. Stir in broth, water, the juice from the lemon, capers, artichoke hearts, basil and tomato bits. Bring to a boil, add the chicken, reduce heat and simmer for 20 minutes. Stir in the cream, parmesan and parsley and simmer about 10 more minutes. Serve the chicken breasts atop a bed of cooked angel hair with the sauce poured over all.

My opinion: Very tasty...but could have used more artichokes! The inspiration for this was this: http://allrecipes.com/Recipe/Chicken-Breast-Cutlets-with-Artichokes-and-Capers/Detail.aspx