Sun-dried Tomato and Artichoke Linguine

Pound chicken breasts until about 1/4 inch thick. Season with salt and pepper

Heat oil in a large skillet over medium heat. Add butter. When butter melts, add chicken and cook until done, about 8 minutes, turning once. Remove chicken from the pan, transfer to platter and place in the oven to keep warm (or you can grill the chicken on an outdoor grill, which makes this dish even more delicious).

Pour broth into a pan and add tomatoes. Cook until liquid is slightly reduced, about 3 minutes.

Cook pasta according to package directions.

Add cream to the broth mixture and cook until thickened, about three to four minutes. Add capers and cooked artichokes and, if using, the lemon juice and zest. Cook until thoroughly heated.

Place a serving of pasta on each plate. Top with sliced chicken and ladle on sauce and top with the torn basil.