Chicken or pork chops with fresh tomatoes, garlic, basil, capers and artichoke hearts

4-6 boneless skinless chicken breasts or boneless pork chops
½ c flour
oil

Dredge the chicken breasts in flour on both side, shake off excess and cook the breast on both sides.

Remove chicken, add

2 tbsp butter
1 tsp chopped garlic
½ c chopped onions

cook 1 minute.

Add

½ c cooking white wine (optional)
2 tbsp lemon juice
½ c chicken broth
2 tbsp capers
½ c. sliced artichoke hearts
1 ½ c chopped Roma tomatoes
4 basil leaves, roughly shredded by hand
2 tbsp butter

cook for 2 – 3 minutes return chicken to pan and cook for 3-5 min
Place one breast on each plate with pasta and spoon sauce over the chicken and pasta!