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In shallow dish, combine flour, garlic salt and black pepper. Dredge chicken breast halves in mixture. In large skillet heat 4 tbs butter and olive oil. Saute chicken over medium heat turning once, until lightly golden brown on both sides, about 3 to 6 minutes per side. Remove chicken from pan and keep warm. Add chicken broth and wine to pan, stirring to scrape bits off bottom. Bring mixture to a boil and cook until reduced by half, about 6 minutes. Stir in lemon juice, artichoke hearts, and capers. Cook for a minute. Turn off heat and whisk in remaining 1 T butter and chopped parsley. Pour hot sauce over chicken breasts. Great with buttered pasta.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Tender artichoke hearts — antipasto, dips, pasta, pizza
Lemon zest and pepper blend — wings, fish, grilled chicken
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Tender artichoke hearts — antipasto, dips, pasta, pizza
Lemon zest and pepper blend — wings, fish, grilled chicken