Artichoke Chicken Porfirio Style

8 boneless chicken breasts (pounded slightly)
8 scallions chopped
4 garlic cloves crushed and chopped
8 oz. Butter 4 oz. for sauté, 2 oz. for roux, and 2 oz. for onion sauté
6 oz. flour 4 oz. for dredging, 2 oz. for roux
2 cups Cento chicken stock
1/4 cup dry white wine
1/4 lb. proscuitto chopped
1/4 cup lemon juice
1-1/2 oz. jar Cento marinated artichoke hearts
1/4 cup parsley
1-5.75 oz. can Cento pitted black olives chopped
1tsp. pepper

Combine 4 oz. flour with pepper. Dredge breasts in flour. In medium skillet melt 2 oz. butter and sauté garlic and onion. Set aside. In small sauce pan melt 2 oz. butter and add 2 oz. flour to make roux. In large skillet melt remaining 4 oz. butter and sauté chicken, turning only once. Remove chicken to 9 x 12 casserole dish. Top with proscuitto. Add chicken stock, wine, and onion garlic mixture to chicken pan and reduce by half. Whisk in roux to thicken. Add lemon Juice, artichokes with marinade, and olives. Cook 3 minutes. Pour over chicken top with parsley and cover tightly with foil. Cook 25-30 minutes in preheated 350 degree oven. Serve with risotto and side of asparagus.