There is an Italian restaurant near us that does a beautiful 'bricked' (flattened, somehow) chicken breast that is sauteed in what might be olive oil or butter or both, with leeks and artichoke hearts. The chicken is barely, barely browned and might be lightly flour-dusted. There's white wine in there somewhere.
If you were attempting similar at home, how would you proceed? (And what temps and times?)
The dish is called
Petto di Pollo Carciofi e Porri
chicken breast in an artichoke and leek sauce
At Antica Pizzeria in Marina del Rey, CA (L.A. area)