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Sauted Chicken Paillards with Artichoke Hearts
- 1 lemon, cut in half
- 3 large artichokes
- 6 skinless boneless chicken breast halves
- 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 cup minced shallots (about 2 large)
- 1/3 cup dry white wine
- 1 cup low-salt chicken broth
- 4 teaspoons chopped fresh tarragon plus additional for sprinkling
- 3 tablespoons chilled butter, cut into 1/2-inch cubes
Directions:View on Epicurious
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