This recipe may be reproduced with the following credit:
Recipe from SIMPLY SAUTÉ
 by SILVIA BIANCO (Marlowe & Company; December 2003; $16.95/trade paperback)

LEMON CHICKEN WITH ARTICHOKE HEARTS AND RED PEPPERS IN A WHITE WINE SAUCE

Makes 4 servings

4 to 5 tablespoons extra virgin olive oil
2 large boneless chicken breasts, split, each piece cut horizontally into 3 thin slices and dredged in seasoned flour
1 medium clove garlic, minced
1/4 cup white wine
2 red bell peppers, cut in 1/4-inch strips
1 cup canned artichoke hearts, drained, sliced in half or quarters, depending on size (see note)
1 cup White Wine Sauce
Juice of 2 lemons
3 to 4 tablespoons heavy cream (optional)
Salt and freshly ground black pepper to taste
1 tablespoon Italian (flat-leaf) parsley, stems removed and chopped
1 lemon, cut in 1/4-inch slices (optional garnish)
12 fresh spinach leaves (optional garnish) 

Put the olive oil in a large skillet over high heat for about 30 seconds, until the oil is hot but not smoking.  Cook the chicken pieces, in batches if necessary, in the hot oil for 1 to 2 minutes per side or until the meat turns opaque and golden brown. Sauté the garlic for about 30 seconds, or just until it begins to brown, then deglaze the pan with the wine, stirring with a wooden spoon.

Cook the pepper strips until they begin to soften, about 1 minute, then add the artichoke hearts and the White Wine Sauce and cook about 2 minutes, until the sauce begins to boil. Add the lemon juice and finish with the cream. Stir and reduce the heat to low, simmering for about 1 minute, until the sauce is the consistency of a cream gravy. Remove the pan from the heat and season with salt and pepper.

Place the chicken pieces on a serving platter and spoon the liquid part of the sauce over the chicken. Top with the red peppers, artichoke hearts, and parsley. Garnish, if desired, with lemon slices and spinach leaves.