You are here: Home » Recipes » Chicken Breasts with Herbed Artichoke Cream Chicken Breasts with Herbed Artichoke Cream Yield servings PrintEmail Ingredients 6 -- boneless, skinless chicken breasts, pounded to 1/2 inch thickness3/4 cup all purpose flour2 tablespoons rubbed sage1 -- carton EggBeaters1 1/2 cups panko bread crumbs5 tablespoons extra virgin olive oil3 -- garlic cloves, minced1 1/2 cups low sodium chicken broth1/2 cup dry white wine1 1/2 tablespoons fresh lemon juice2 tablespoons capers, rinsed1 -- 10 ounce can quartered artichoke hearts (no marinade)1/4 cup heavy cream2 tablespoons chopped fresh flat leaf Italian parsley -- Sea salt -- Freshly ground black pepper Instructions Pat pounded chicken breasts dry. Season to taste with sea salt and black pepper. Place flour in a shallow dish. In a separate bowl, combine Eggbeaters with about one tablespoon water to make an eggwash. In a third dish, combine panko and rubbed sage. Dredge chicken breasts in flour; dip into eggwash; dredge thoroughly again in panko/sage mixture. Shake off excess. Heat 2 tablespoons of olive oil in a large, heavy skillet over moderately high heat. Once olive oil is hot — but not smoking — saute three chicken breasts until browned on both sides and cooked through. Remove chicken from skillet and set aside. Repeat with 2 more tablespoons of olive oil and remaining 3 chicken breasts. Add remaining tablespoon of olive oil to skillet and saute garlic, over medium heat, stirring frequently, for about 30 seconds until soft and fragrant. Adjust heat to medium-high and deglaze pan with chicken broth and white wine. Boil wine and broth mixture until reduced by a third. Add fresh lemon juice, cream, artichokes, capers, and sea salt and pepper to taste. Reduce heat and simmer for about 2 minutes. Plate chicken breasts on large platter. Pour sauce over chicken. Garnish with fresh flat-leaf parsley.