Chicken with Artichokes and Melted Lemons

Chicken with Artichokes and Melted Lemons

2 teaspoons olive oil
4 Boneless, skinless chicken breasts
2 whole lemons
2 Tablespoons capers with juice
¾ cup chicken stock or canned low sodium chicken broth
1 14 oz. can quartered artichoke hearts, drained
Kosher salt and fresh ground black pepper

Heat an 8" skillet over medium high heat. When the oil is heated, swirl to cover bottom of pan. Add chicken breasts and sear until browned. Turn chicken and brown on other side. Remove chicken breasts to a plate and increase the heat to high. De-glaze the pan with the juice of 1 lemon, scraping up any browned bits into the sauce. Add the stock and bring to a simmer. Thinly slice remaining lemon. Add lemon slices to the pan, reduce the heat to medium and place the chicken breasts on top of the lemon slices. Add the capers, cover, reduce the heat to medium and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for 5 minutes or until breasts are cooked through. Remove chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust seasoning with salt and pepper as needed. Just a little salt will reduce the acidity of the lemons, capers and artichokes and balance the flavors. Serve the chicken with the artichoke hearts, capers and melted lemons drizzled with the glaze.