4-6 boneless skinless chicken breasts
2 tablespoons olive oil
3-4 garlic cloves, minced, divided
1 small onion, chopped finely
1 cup flour
½ teaspoon salt
¼ teaspoon pepper
2 cups white wine
2 tablespoons capers drained, rinsed and chopped
1 jar (6 ounces) marinated artichokes, chopped, optional
Pound chicken to about ½ inch thick. Mix flour, salt and pepper into a bowl or pie tin, if you have a pie tin it is easier to dredge the chicken. Coat both sides of chicken with flour; set aside. In frying pan over medium-high heat add olive oil, onion and a bit of garlic, cook until translucent. Remove onion and garlic and set aside.
In the same frying pan, add more garlic and cook chicken (in batches if necessary) on both sides until done, about 2-3 minutes per side. Add all chicken, garlic and onions back to the pan along with wine, capers and artichokes. Simmer about 30 more minutes. Add more wine, if desired, to get more sauce. Serve with rice or pasta.
Serves four to six.