Chicken with Artichokes and capers Recipe

One pound of chicken tenders with tendons removed
Two 14 oz cans of artichoke hearts
Two 14 oz cans of chicken stock
Capers
White wine, preferably a young chardonnay
Extra virgin olive oil
Milk
Flour
Salt
Pepper

Dip the tenders in milk, then in a mixture of salt, pepper and flour.

Heat some olive oil in a pan, add the chicken and brown.

When the chicken is cooked remove and set aside.

Deglaze the pan with approximately one cup of wine.

Cook off the alcohol, add the chicken broth and simmer.

Open the cans of artichokes, add the broth to the mixture, cut the artichokes into quarters.

Cook down the mixture to 3/4th of the original volume.

Add the chicken, artichokes and capers.

Cook until warm.

Serve over pasta.