First, cut the chicken (if using breasts) into 1 inch chunks and the mushrooms in half or in slices. Fire up your cast iron skillet and add the chicken. Cook until it's almost done. Remove the chicken from the skillet and set aside (you may need to drain some of the juice). Add the mushrooms to the skillet and cook until soft. Add the artichoke hearts and briefly cook for 2-3 minutes. Add the cooked chicken back into the skillet and mix. Finally, add a little caper juice and the desired amount of capers (I usually do 2-3 spoonfuls). Mix and serve.
This is definitely a dish that i'll want to put on rotation, especially since it makes more than enough for lunches the next day. I was quite impressed with how well it turned out on the first try, but it will never be as good as when my mom makes it (and she states that it's never as good as when grandma makes it...funny how that works!).
Give it a try and let me know what you think!
What's your favorite 4 ingredient or less dish?