4 Skinless, Boneless Chicken Breasts, thinly sliced or pounded

1 8-ounce can of Quartered Artichoke Hearts, drained

4 tablespoons EVOO

1 tablespoon Butter

2 cups All-Purpose Flour, or Almond Flour

1 cup White Wine

4 tablespoons Seasoned Salt, I like Borsari

2 tablespoons Paprika

1 tablespoon, Garlic Salt, I like Jacobsen's

1/2 teaspoon Black Pepper

4 tablespoons Capers

1/2 Lemon, juiced