4 single, boneless chicken breasts, skin on
1/2 cup well seasoned plain flour
2 tablespoons olive oil
knob of butter
Artichoke, vermouth and oregano sauce
2 cloves garlic, crushed
1 cup chicken stock
1⁄4 cup dry vermouth or white wine
2 tablespoons lemon juice
1 tablespoon chopped oregano
1 jar artichoke hearts, drained and quartered
sea salt and freshly ground pepper
Chicken: Dust the chicken in seasoned flour and shake off excess.
Heat a non-stick sauté pan with the olive oil, over a medium heat.
Add the butter, which should sizzle and melt, but not burn, as soon as it hits the pan. Add the chicken, skin side down, and cook for 4 minutes. Don't continuously move or lift it, as you want a nice golden crust to form. Turn and cook for another 3 - 4 minutes. Cooking time will depend on the thickness of the chicken. To test if the chicken is cooked through, pierce the thickest part with a skewer. The juices should run clear. Remove to a plate and cover loosely to keep warm.
Spoon off any excess clear fat, leaving behind one tablespoon of fat as well as all the rich juices and sticky bits on the base of the pan. Use the same pan to then make the sauce.
Sauce: Add the garlic, chicken stock, vermouth and lemon juice to the sauté pan. Cook over a high heat until reduced by half, scraping the base of the pan to release the sticky bits. Add the oregano and artichoke hearts, season and cook until the artichokes are hot.
Slice the chicken on the diagonal. Arrange over cooked, lightly crushed waxy potatoes and green beans with almonds. Top with the artichokes and the pan sauce.