• 1 stick (8 tablespoons) unsalted butter, clarified, plus 3 tablespoons for later use*
• 4 chicken scaloppini
• kosher salt and fresh cracked black pepper
• dried oregano
• 1/4 cup all purpose flour

• 10 sun-dried tomato halves
• 10 ounces frozen artichoke hearts, thawed
• 1/4 cup fresh lemon juice
• 1/2 cup sauvignon blanc wine
• 3 tablespoons unsalted butter, cold*

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To clarify the butter, place a large skillet over medium-low heat. Add butter and allow to slowly melt. After about 10 minutes, use a teaspoon to scrape and discard the white milk solids that rise to the top of the melted butter. This process may take a total of 15 minutes. Once all of the milk solids have been discarded, the remaining oil is the clarified butter.

To reconstitute the sun-dried tomatoes, pour boiling water over the tomatoes in a bowl and cover. Allow to sit for at least 10-15 minutes, or until softened and plump. If using oil packed sun-dried tomatoes, drain on paper towels. Slice into strips.

Heat the clarified butter over medium heat. Salt and pepper both sides of the chicken scaloppini to taste, sprinkle lightly with dried oregano, dredge in flour and shake off the excess. Sauté in the butter to brown, 5 to 7 minutes total, turning once, until just cooked through. Remove to a plate and keep warm. Remove the pan from the heat and add the lemon juice and wine. Place pan back on the heat, stir and cook 3 to 5 minutes. Next add the thawed artichoke hearts and sun-dried tomatoes. Cook 3 to 5 minutes more, until warmed through and sauce is slightly bubbling. Remove from heat, add 3 tablespoons unsalted butter in one chunk and stir into the sauce until emulsified and thickened (called mounting the sauce). Place the pan back on the heat, and add back the chicken and any juices that may have collected on the plate. Turn off heat, cover and let sit 5 minutes before serving.