Butterfly the chicken breasts and cut them in half. Then, cover the chicken in plastic wrap and, using a meat tenderizer pound the chicken.
Next, add flour to large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess.
Add egg, beaten lightly to another plate. Coat the floured chicken in the egg mixture, then dip in bread crumbs.
In a large fry pan over medium-high heat, warm the olive oil until very hot but not smoking. Add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.
Return the pan to medium-high heat; do not wipe the pan clean. Add olive oil and add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute.
Add the chicken back to the pan, then add the juice of the artichokes and capers to the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes.
Serve over pasta and enjoy!