Kicked Up Chicken Picatta

1 package boneless, skinless chicken breast
1 can artichokes, drained and roughly chopped
1 small jar capers, drained
1/2 yellow onion, sliced
2 cups fresh mushrooms, sliced
1/2 tablespoon garlic, minced
1/2 cup flour
2 eggs, slightly beaten
2 cups dry white wine
1 cup chicken stock
1/4 cup fresh parsley, chopped
2 large lemons or 3 smaller
2 tablespoons butter
1/2 cup olive oil
salt & pepper, to taste
1/2 lb spaghetti, cooked
  1. Set out two dishes for dredging, one for the flour and one for the egg.
  2. Pound out the chicken breast until uniform in size. Season with salt & pepper on both sides.
  3. Dredge the chicken in egg mixture on both sides, then the flour.
  4. In a large skillet, heat the olive oil over high heat, melt the butter and place chicken in the pan and cook on high for 5 minutes.
  5. Turn heat down to medium and turn chicken over and continue to cook until no longer pink. About 10 minutes. You may have to cook in batches, depending on the size of the breast. You don't want to overcrowd the pan.
  6. When done, set aside and cover or place in the oven to keep warm.
  7. In the same skillet, add the onions and garlic, cook about 3 minutes. Add the mushrooms and cook about 2 minutes.
  8. Add the artichokes, capers, fresh lemon juice, white wine, parsley, salt & pepper. Stir together and let simmer for about 5 minutes.