Instructions

For the Chicken:

1. Preheat oven to warm.
2. Put a chicken breast on a cutting board, place your hand on top and cut the chicken horizontally.
3. Place chicken in a zip top bag and hit it with a rolling pen to flatten.
4. In a pie plate or shallow dish combine the panko, lemon zest, thyme, garlic, salt and pepper.
5. In another shallow dish combine the eggs ,1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Mix using a fork.
7. Heat a large skillet with 2 tablespoons of butter and 2 tablespoons of oil.
8. Dip a piece of chicken into the egg and then into the panko mixture.
9. On medium heat cook the chicken until golden brown (about 15 minutes total).
10. Place chicken on a cooling rack that has been placed on top of a cookie sheet and sprayed with non stick cooking spray.
11. TIP: ONLY PREPARE 3 CHICKEN BREASTS AT A TIME.
12. Once the first batch is done place the cooling rack and cookie sheet in the oven to keep the chicken warm.
13. Continue with the second batch.
14. Add the remaining 2 tablespoons butter and the remaining 2 tablespoons of oil into the pan. When the second batch is done also place them on the cooling rack in the oven.
15. Continue keeping the chicken warm while the sauce is made.

For the Sauce:

1. Use the same pan that the chicken was cooked in.
2. Keep all the bits in the bottom.
3. On medium heat add the chicken stock, wine, lemons, garlic and artichoke hearts.
4. Stir to combine and simmer for about 15 minutes or until the sauce has reduced some.
5. In a small bowl use a fork to combine the 2 tablespoons of flour and butter.
6. Add to the simmering lemon wine mixture.
7. Stir until thickened. Add the 1/2 teaspoon salt, the 1/4 teaspoon pepper and the 1 tablespoon parsley.
8. Take chicken out of oven.
9. To serve place chicken on a plate and drizzle with sauce.
10.