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  • 1 ½ to 2 pounds boneless skinless chicken breasts
  • 2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon sweet paprika
  • Kosher salt
  • Black pepper
  • 2 to 3 tablespoons unsalted butter
  • ¼ cup extra virgin olive oil
  • 5 large garlic cloves, minced
  • ¼ cup dry white wine
  • 1 lemon, zested and juiced
  • 2 tablespoons capers, drained
  • 1 (15-ounce) can artichoke hearts (water-packed preferred), drained
  • 3 tablespoons finely chopped parsley leaves, for garnish
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