Chicken with Lemon Artichoke Sauce

Ingredients

• 8 teaspoons apple juice 
• 14 ounce artichoke hearts drained chopped canned
• 2 tablespoons butter 
• 1 cup chicken broth 
• 1 tablespoon parsley fresh chopped
• 4 servings salt and ground pepper black to taste
• 0.3 cup heavy whipping cream 
• 8 teaspoons juice of lemon 
• 3 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 20 ounce chicken breast halves boneless skinless
• 6 fluid ounces white wine 

Equipment

• frying pan
• whisk

Directions

1. Season chicken breast halves with salt and pepper.
2. Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side.
3. Remove chicken from the skillet and keep warm.
4. Stir white wine into the skillet, scraping any browned bits off the bottom.
5. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes.
6. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes.
7. Serve sauce over chicken.