With capers and artichoke hearts. Made it for dinner tonight. An old favorite of mine. I make it pretty regularly. It's in my rotation.
First I make the chicken, and I always use boneless, skinless, chicken thighs. I hammer them flat, then dredge them in all-purpose flour, then dip them into a mixture of eggs and milk (3 eggs, and about a half cup of milk), then into a hot oiled pan (I use EVOO) that's set to medium high till browned on both sides (about 3 minutes on each side). After each batch is done, I set them aside in a covered dish. When all are done and set aside and covered, I make the sauce.
Put a stick of butter in a sauce pan and melt it. Squeeze a lemon's juice (sliced into quarters, with seeds removed) into the butter. Then add the squeezed lemon quarters, and allow to cook for three minutes. Then add a can of condensed Campbell's chicken broth, and a cup of white wine. Bring back to boil, then add a small jar full of marinated artichoke hearts (exclude the marinade liquid) along with a tablespoon full of capers. Reduce for five or ten minutes, then take it off the heat and allow boiling to completely stop. Remove and dispose of the lemon quarters
Now, in a cup, add a heaping teaspoon full of either arrowroot or corn starch to a quarter cup of cold water or cold white wine and mix with a spoon. Add mixture to sauce and stir. Put the sauce back on the stove and bring to a boil for a few minutes. If too thick, add some water while stirring till your preferred consistency is reached. Check for salt and adjust as needed.
Now cover the bottom of a large skillet with the sauce, and layer the chicken on it. Spoon another layer of the sauce over that, and add another layer of chicken, and so on till all the chicken is in the skillet, then pour the remaining sauce on top, and cover. Bring to a low boil for three or four minutes, then serve.