Chicken Sauté with Artichokes and Mushrooms

Ingredients

• 5 tablespoons butter divided
• 12  button mushrooms fresh halved
• 2 tablespoons capers drained
• 4  skinned and boned chicken breast halves 
• 0.3 cup chicken broth 
• 0.3 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 6 ounce marinated artichoke hearts 
• 0.3 teaspoon pepper 
• 1 teaspoon lawry's seasoned salt 

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Drain artichokes, reserving 2 tablespoons marinade; set artichokes and reserved marinade aside.
2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
3. Combine flour, salt, and pepper in a shallow dish; dredge chicken in flour mixture, and set aside.
4. Melt 3 tablespoons butter in a large skillet over medium-high heat; add mushrooms, and saut 5 minutes. Push mushrooms to one side of pan, and melt 1 tablespoon butter in pan; add chicken. Cook chicken 5 to 6 minutes on each side.
5. Remove chicken from pan.
6. Add wine to skillet, and cook over medium-high heat, stirring to loosen particles from bottom of skillet.
7. Add chicken broth, artichokes, and reserved artichoke marinade to skillet, and cook 3 minutes or until liquid is reduced by half.
8. Remove from heat; add remaining 1 tablespoon butter and capers, stirring often until smooth.
9. Serve sauce over chicken.