MEDITERRANEAN CHICKEN AND CAPERS

2 ounces Parmigiano-Reggiano grated
4 boneless chicken breasts
Salt
Pepper
Olive oil
1 teaspoon butter
1 clove garlic minced
1 package frozen artichoke hearts thawed (8-ounce)
1 tablespoon capers drained
6 Kalamata olives quartered
1 cup nonfat chicken broth
1 teaspoon flour
1 tablespoon water
1 teaspoon lemon juice
1/2 teaspoon minced tarragon

Serve the chicken with rice or linguine.

Spoon cheese, a generous tablespoon at a time, into nonstick skillet. You should be able to fit 3 or 4 tablespoons into skillet.

Spread cheese into thin rounds. Heat over medium heat (or medium low) until cheese melts and lightly browns on bottom, about 2 minutes. Turn and brown otherside. Remove to paper towel to cool.

Pound chicken breasts to flatten slightly. Remove skin and season with salt and pepper. Spray or lightly brush a nonstick skillet with olive oil. Add butter and melt over medium heat. Add chicken breasts and saute until browned, about 5 minutes, then turn and brown second side. Remove from skillet and keep warm.

Add garlic and artichoke hearts to skillet, and saute 3 to 4 minutes.Stir in capers and olives and saute 1 to 2 minutes more.

Stir in broth and heat to simmer. Blend together flour and water until smooth, and stir into simmering sauce. Heat and stir until slightly thickened, about 1 minute. Stir in lemon juice and tarragon. Add chicken breasts to sauce, spooning sauce over top of chicken. Simmer a few minutes for flavors to blend.

To serve, slice chicken breast on the diagonal. Arrange on plate and spoon sauce over chicken. Break frico (fried cheese) over top of chicken. Serve.