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Combine Flour, Salt, And White And Black Peppers. Dredge Chicken In Seasoned Flour And Shake Off Excess. Heat Canola Oil And Olive Oil In A Large Skillet Over Medium-High Heat. Add Chicken Breasts And Cook Until Golden Brown On Both Sides, And No Longer Pink On The Inside; Set Aside. Pour In Chicken Broth And Lemon Juice. Bring To A Simmer, Scraping The Bottom Of The Pan To Dissolve The Caramelized Bits. Add Artichoke Hearts And Capers, Return To A Simmer, And Cook Until Reduced By Half. Whisk Butter Into Sauce Until Melted. Place Cooked Chicken Back Into Pan, And Simmer In The Sauce For A Few Minutes To Reheat. Serve On A Platter Sprinkled With Chopped Fresh Parsley.
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