A flavorful and easy-to-make chicken dish with a tangy lemon sauce and tender artichoke hearts.
Heat a tablespoon of butter and a tablespoon of olive oil in a large saucepan over medium heat.
Ensure the butter doesn't brown too much to maintain a smooth flavor.
In one shallow dish, combine flour, paprika, salt, and pepper. In another, prepare an egg wash.
Mix the flour mixture thoroughly to evenly distribute the spices.
Dredge the chicken breasts in the flour mixture, then dip in the egg wash, ensuring an even coating.
Shake off excess flour to avoid a thick coating.
Brown the chicken in the prepared pan for about 4 minutes on each side, then set aside.
Cook in batches if necessary to avoid overcrowding the pan.
Add the shallots to the pan and sauté until translucent. Add the artichoke hearts and cook until slightly crisp.
Stir frequently to prevent burning.
Deglaze the pan with white wine, then add lemon juice and parsley. Let the sauce reduce slightly.
Scrape the bottom of the pan to incorporate all the flavors into the sauce.
Return the chicken to the pan and spoon the sauce over it. Cook until the chicken is fully done.
Ensure the chicken is fully immersed in the sauce for even cooking.
Serve the chicken on a platter, topped with the sauce and garnished with parsley.
Serve with a side of steamed vegetables or rice for a complete meal.
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