Sautéed chicken breast with artichoke sauce

[Sautéed Artichokes]
Drain the excess water from the prepared artichokes, cut them in half lengthwise, and then slice them thinly.

Heat 3 tablespoons of olive oil and garlic in a frying pan, and when the aroma comes out, add [1] and stir-fry

Once the artichokes are soft, add salt, pepper and Italian parsley and sauté to evaporate the moisture

Sauté for about 10 minutes, then turn off the heat and transfer to a separate plate

[Chicken Breast Sauté]
Cut one chicken breast into three pieces, sprinkle with salt and pepper (not included in the ingredients list), and coat with a suitable amount of flour. Slice the onion thinly.

Heat 1 tablespoon of olive oil and butter in a frying pan and fry the onion. Once the onion is soft, remove it to a tray

Heat another tablespoon of olive oil in the same frying pan and fry the floured chicken pieces until golden brown on both sides

Once both sides are golden brown, add the white wine and evaporate the alcohol. Add the artichokes and onions, water, 1/2 tablespoon of olive oil, lemon juice, and Italian parsley, and simmer gently

Place the chicken on a plate and pour the artichoke sauce (8) over it to finish