Ingredients

The following ingredients have 4 Servings
  • 2 large chicken breasts split in half lengthwise to create 4 thinner breast pieces
  • 1/3 cup flour
  • 1/3 cup panko bread crumbs
  • 1/3 cup Italian bread crumbs
  • 1/2 teaspoon basil
  • 1 teaspoon oregano
  • 2 tablespoons Parmesan cheese
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 (8 ounce) package button mushrooms sliced
  • 2 large cloves garlic minced
  • 4 slices crispy cooked bacon chopped
  • 2/3 cup quartered artichoke hearts
  • 3 tablespoons capers
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice

Instruction

  • Place flour on shallow plate.
  • Combine panko breadcrumbs, Italian breadcrumbs, basil, oregano and Parmesan on separate shallow plate.
  • Mix egg and milk in wide shallow bowl.
  • Dip each piece of chicken in flour, in egg mixture and then in the bread crumb mixture.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in large skillet. Cook chicken until golden brown. Remove chicken and place uncovered on ovenproof plate. Put in oven at 250 degrees.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in same skillet on medium. Add mushrooms and cook until golden brown; 5-7 minutes.  Add garlic and cook 1 additional minute. add the minced garlic and cook for one additional minute.  Add the cooked chopped bacon, quartered artichoke hearts, and capers. Add wine and lemon juice and allow to cook down about half.  Add the chicken broth. Add the chicken back to the pan; simmer for 2-3 minutes.  Spoon the sauce over the chicken breasts and serve.