Artichoke Chicken with Capers

Chicken breasts - pound until flattened

Skim milk - 1/2 cup

Seasoned flour

2 Tbls. olive oil

1/2 tsp minced garlic

1 or more Tbls capers

I can, quartered artichoke hearts, drained

1/2 cup vermouth

salt and pepper

Dredge breasts in skim milk and coat with flour. 

Heat 2 Tbls of olive oil in pan.  Add garlic and cook until tender.  Add chicken and saute in hot oil on one side until browned.   Turn chicken and saute for 2 minutes.

Add capers, artichoke hearts, 1/2 cup vermouth, salt and pepper to taste.

Cook ingredients and reduce vermouth by half.  Cover and cook until chicken is no longer pink in the middle.