Cut chicken diagonally into 1/4-inch pieces.

In a bowl, mix breadcrumbs, salt, and pepper.

Beat the eggs in a separate bowl.

Coat the chicken pieces with flour.

Dip the floured chicken into the beaten eggs.

Coat the chicken with the breadcrumb mixture.

In a fry pan, heat about 4 tablespoons of oil.

Brown the chicken in the hot oil until almost cooked. Remove and set aside.

In the same pan, add white wine, capers, and 2 cans (14 ounces each) of artichoke hearts.

Bring to a boil.

Add the browned chicken back to the pan.

Cover and simmer until the chicken is fully cooked.

Serve with angel hair pasta, rice (any kind), or a vegetable of your choice.

Enjoy!