Averie Cooks

0 Pound the chicken to an even thickness so it cooks evenly before evenly seasoning it with salt and pepper on both sides.
1 Add the flour to a bowl, and lightly dredge the chicken with the flour; shake off any excess.
2 To a large skillet, add 1 tablespoon of butter, olive oil, turn the heat to medium-high, and heat for about 1 minute to melt the butter, swirling the skillet to help encourage the butter to melt.
3 Add the chicken and cook for about 8-10 minutes total, or until done. Flip the chicken over halfway through the cooking time. Cooking Tips - Chicken cooks best when you add it to your skillet and then just let it be so it can sear. Do not compulsively check it, try to peek at the underside, or try to flip it too early. Give it at least 3-4 minutes before you try to flip it. It will actually flip easier/release from the pan easier when it is nicely seared and ready to be flipped. After the chicken is done, set it aside on a plate.
4 To the skillet, add the remaining 1 tablespoon each of butter and olive oil, add the onions, bell pepper, and saute for about 4-5 minutes; stir very frequently to ensure even cooking. 
5 Add the garlic and cook for 1 minute, or until fragrant; stir constantly. 
6 Add the chicken broth and lemon juice to deglaze the pan, noting they will bubble up and steam. Use a wooden spoon to scrape any stuck bits from the bottom of the pan.
7 Add the heavy cream, Parmesan, and heat over medium heat for about 3 minutes to melt the cheese, and thicken the sauce a bit; stir nearly constantly.
8 Add the artichoke hearts and stir to combine and warm through.
9 Add the cooked chicken back in, and flip and toss it around in the toss to coat it evenly. Taste the sauce and make any necessary seasoning adjustments such as more salt, pepper, more lemon juice, etc. Seasoning Tip - If the sauce tastes at all flat or boring, it likely needs more salt so don't be afraid to add it.
10 Optionally (but recommended) garnish with fresh parsley (or your favorite fresh herbs) and serve. 
11 Storage - Chicken will keep airtight in the fridge for up to 5 days. Reheat in the microwave for about 30 seconds on high, or as desired. I don't recommend freezing this recipe because cream sauce can be unpredictable in how it will survive the freezing/thawing/reheating process.