Chicken Piccata with Artichoke Hearts

2 whole boneless chicken breasts
1 whole shallot, diced
1 cup white wine
1 cup chicken stock
2 tablespoons fresh lemon juice
2 tablespoon butter
2 tablespoons cream or half and half
2 tablespoons capers
1 can artichoke hearts, chopped (14 ounce cans)
1 package favorite pasta, cooked and drained (13-16 ounce box)
1 cup fresh spinach

Pound your chicken out. Salt and pepper both sides and sauté in hot skillet with olive oil until well browned. Take out chicken and let them rest. While skillet is still hot add the diced shallots and stir around for about 3 minutes. Pour in white wine to deglaze. Add the chicken stock and keep heat pretty high for few minutes. Add lemon juice. Let reduce down for about 10 minutes. Add the butter and cream and stir. Add capers and artichokes. Stir. Add the chicken back into the misture and keep on low heat.
Serve with spinach and pasta.

Serves 4

Source: Tasty Kitchen