this is a quick dish i threw together (just now!) with stuff i had around the kitchen. lemon juice and canned artichokes make this a light dish with a nice, citrusy zing! this will taste best with homemade chicken stock, but you can also find real, prepackaged and unsalted stock at most supermarkets. i used thigh fillets since i’m a dark meat gal, but you can do breast fillets if you’d like. and now, just a few quick ingredients:

chicken fillets, as much as you like.
1/2 cup flour
1 tsp salt (or more to taste)
1/2 tsp pepper
2 tbsp butter, divided
1 tbsp olive oil
1 cup chicken stock
juice of one lemon
4-5 artichoke hearts. adjust to your tastes.
1/2 tsp dried oregano
linguine, again as much as you like.
1 tbsp fresh chopped parsley. flat-leaf only, no exceptions!
salt and pepper to taste

1. combine flour, salt, and pepper in a shallow dish. dredge chicken fillets in flour mixture.

2. heat olive oil and 1 tbsp butter in a pan until rocket hot and almost smoking. shake excess flour off chicken fillets and brown in pan, about 2 minutes per side.

3. when chicken has browned, remove from pan and set aside. add chicken stock, lemon juice, artichokes, and oregano. when simmering, return chicken to pan. continue simmering until chicken is thoroughly cooked about 5 minutes. taste often and add salt and pepper as needed.

4. meanwhile, bring a small pot of salted water to a rolling boil. add linguine and cook until al dente, about 9-10 minutes unless otherwise specified on package. place linguine on plate and top with chicken, leaving reduced chicken stock mixture in the pan. add remaining tablespoon of butter to the mixture and stir until butter is incorporated. pour mixture over chicken and pasta. top with chopped parsley,