Chicken Vita Bella

One more for today. My favorite chicken dish, named after the restaurant that I had it at in Gettysburg. Hopefully my recreation does it justice. Not to be confused with the famous chicken marsala.

Ingredients
4 chicken breasts pounded to 1/2 in
salt/pepper
1/4c flour
3T olive oil
1/4lb prosciutto sliced on the thick side
2 garlic cloves - crushed
1 15oz can of quartered artichokes in water (not marinade)
1/2c low sodium chicken broth
1T capers
1T cold butter

Method
Chop prosciutto into small squares. Drain, rinse, then pat try the artichokes. Drain capers.

Heat pan over medium heat until hot, add 1T olive oil until shimmery. Add prosciutto to pan and cook until crispy and broken up. Remove from pan with slotted spoon.

Season chicken cutlets with salt/pepper.

Heat pan over medium heat until hot, add 1T olive oil (if needed) until shimmery. Dredge the chicken breasts in flour and shake off excess. Add chicken to pan and sautee for 3 minutes on each side. Remove from pan and reserve. Chicken may not be completely done. I like to wipe out the pan a bit here so the sauce doesn't get too brown. But don't get too agressive - you need some yummy brown bits (the frond) for the next step.

If necessary, add 1T olive oil to pan. Add artichokes to pan and sautee slightly until the edges turn up a little. Add crushed garlic and sautee for 30 seconds. Watch your heat to make sure the garlic and the yummy brown bits in the pan don't burn. Add chicken broth to pan and use a wooden spoon to scrape up the frond from the bottom of the pan. To finalize the sauce add 1T of cold butter and stir until sauce is slightly thickened and glossy. Add chicken back into pan and cook for 5 more minutes or until finished - turning half way through to coat with sauce. Sprinkle capers and cooked prosciutto over top and serve.