Artichoke Chicken With Capers

— -- Ingredients:

4 boneless, skinless chicken breastsSkim milk (1/2 cup or little more will do)Seasoned flour, you can season it yourself, enough to cover breasts2 tablespoons (or less) olive oil1/2 teaspoon minced garlic1 or more tablespoons of capers1 can quartered artichoke hearts, drained1/2 cup VermouthSalt and pepper

Directions:

1. Pound until flattened, 4 boneless, skinless chicken breasts. Dredge in skim milk and coat with seasoned flour.

2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook till tender, slightly browned edges. Add chicken and sauté in hot oil on one side until browned. Turn chicken and sauté for two minutes.

3. Add 1 or more tablespoons of capers. One can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.

4. Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle.

5. Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breast and serve with freshly steamed vegetables.

Yields: 4 servings.