Honey Lemon Chicken

1-1 1/4 lb boneless, skinless chicken breast, 2 large or 3 medium
2 Tbsp butter
1 large (12-oz) jar marinated artichoke hearts, quartered
4 green onions, coarsely chopped
1 orange sweet pepper, diced
2 cloves garlic, minced

Sauce:
Juice and zest of 2 lemons
2 Tbsp honey
1/2 tsp dried thyme
1/2 cup chicken stock
1/2 cup dry white wine
1 Tbsp rice vinegar

1 Tbsp cornstarch dissolved in 2 Tbsp cold water
Palmful fresh parsley, minced

Slice chicken breasts 1/4-inch thick, at a steep angle and at a bias across the breast, to form about 2-inch by 2-inch 'paillards' of chicken. Pour artichokes into a strainer and rinse briefly with water and drain well. In a small bowl, whisk together sauce ingredients.

Meanwhile, in a large skillet, sauté the chicken breast paillards in a bit of olive oil over fairly high heat for about 2-3 minutes until browned on one side. Flip the chicken and cook another 2 minutes. Set chicken aside on a plate, covered in a 150F oven to keep warm.

In the same skillet, melt butter and sauté the peppers, onion and artichokes for 8-10 minutes, until the peppers begin to brown and caramelize. Salt and pepper to taste and stir every few minutes. Add the garlic and cook another minute or two. Set aside on top of the chicken, and re-cover to keep warm.

Heat same skillet to high and add the sauce and bring to a boil. Stir the cornstarch-water mixture and whisk into the boiling sauce to thicken. Turn the chicken- veggie mixture back into the skillet to reheat with the sauce. Turn out onto a serving platter, scatter with parsley and serve with lemon wedges. Serves 4.

Cook's note: you can substitute cider, wine or white vinegar for the rice vinegar. You can also substitute the veggies - for example you could use leek, black olives and capers or asparagus, mushroom and pineapple as nice alternatives. Or don't use any veggies, and serve on a bed of sautéed spinach.