Best Chicken Ever!

Okay, I know I should name this Chicken with Lemon, Roasted Tomatoes and Artichoke Hearts, but honestly, this is just the best chicken ever!  I was going to make my Chicken Francese, which I've been making for years, but I just thought that was kind of boring, so I spiced it up a little.  The outcome was truly yummy!!

2 boneless chicken breast halves, pounded thin (they need to cook quickly)

Flour for dredging

1 egg + a little water, beaten

Olive oil

Unsalted butter

2 lemons, zested and juiced

Salt and pepper

½ cup chicken broth

½ cup white wine

2 inches anchovy paste, or 2 anchovies, finely minced

½ cup chopped fresh Italian flat leaf parsley

1 pint or more cherry tomatoes, cut in half (I probably use about 2-1/2 cups)

1 can artichoke hearts, drained and quartered (quarter whole ones or buy quartered)

2-3 cloves garlic, minced

½ pound pasta (I like to use spinach tagliatelle or fettuccini)

Do not be afraid of the anchovy paste!!  It is essential to the recipe.  Your dish will not taste like a yukky anchovy...it will taste fabulous.  We can talk about unami if you want, but all you really need to know is that anchovies add fabulous flavor.  Do not be afraid!! 

Put the tomatoes, artichoke hearts, and garlic in a bowl.  Coat with olive oil and season with salt and pepper.  Pour onto a foil-lined baking sheet and roast at 400 degrees for 20 minutes.

Meanwhile, combine the broth, wine, lemon zest, lemon juice, and anchovy paste.  Set aside.  Cook the pasta in plenty of boiling, salted water.

Heat 2 T. olive oil and 2 T. unsalted butter in a large skillet.  Cut the flattened breasts into halves or thirds, depending on how big they are.  Dredge each piece in flour that has been seasoned with salt and pepper, shaking off the excess.  Dip the floured breasts into the egg wash and then sauté for a few minutes per side until golden brown.  Remove from pan and set aside.

Add the broth mixture to the pan and simmer for a few minutes.  Add 2 T. butter.  Return the chicken to the pan to reheat the breasts.  Add the roasted tomatoes and artichoke hearts.  Add the chopped parsley.  Drain the pasta and put it in a serving bowl.  Pour chicken and sauce over the top and serve.