Sautéed chicken breast with artichoke sauce

[Saute artichokes]
Drain the prepared artichokes, cut them in half lengthwise, and slice them thinly.

Heat 3 tablespoons of olive oil and garlic in a frying pan, then add [1] to the aromatic flavor and fry.

Once the artichokes are soft, add salt and pepper and Italian parsley and fry to remove any moisture.

Saute for about 10 minutes, then turn off the heat and transfer to another plate.

[Sauteed Chicken Breast]
Cut one chicken breast into three pieces, sprinkle salt and pepper (not included in the amount) all over, and sprinkle with an appropriate amount of flour. Slice the onions into thin slices.

Heat 1 tablespoon of olive oil and butter in a frying pan and fry the onions. Once the onion is soft, remove it into a batter or something similar.

Heat 1 tablespoon of olive oil again in the same frying pan and cook the flour-coated chicken until both sides are browned.

Once both sides are golden brown, add white wine to remove any alcohol content. Add the artichokes and onions that you had just fried, water, 1/2 tablespoons of olive oil, lemon juice and Italian parsley, and lightly simmer.

Place the chicken on a plate and pour the artichoke sauce from [8] on top to finish.