For the Lemon Chicken with Capers:

1. Place the flour in a shallow bowl and season it with salt, fresh ground black pepper and red pepper flakes.
2. Dredge the chicken in the flour and place on a platter.
3. Heat a large cast-iron frying pan with 2 – 3 tbs. of olive oil and 2 – 3 tbs. of butter.
4. Place a few pieces of the chicken in the pan and allow the chicken to become a beautiful golden on one side, then turn over and finish cooking on the other side, until the chicken is cooked through and the juices run clear, about 3 minutes per side depending on the thickness of the slices.
5. Place on a platter and loosely cover with tin foil to keep warm while you finish cooking the rest of the chicken.
6. When all of the chicken is finished cooking, plate on a platter and prepare the sauce.
7. Add the lemon juice to the pan and gently heat. Scrap the browned bits with a spatula.
8. Add two to three tbs. of butter to the pan and a drizzle of olive oil.
9. Add the capers, caper juice and season with salt, black pepper and a dash of red pepper flakes.
10. Add the chopped fresh basil and toss.
11. Pour the sauce over the chicken and top with fresh grated Romano cheese and fresh ground black pepper.

For the Polenta with Artichoke Hearts and Blistered Tomatoes:

1. Heat a cast iron frying pan with 3 tbs. butter and 2 tbs. olive oil; add the cherry tomatoes and the artichoke hearts. Grill until a nice golden color appears on the artichoke hearts and the tomatoes are slightly charred.
2. Gently crush the tomatoes a bit.
3. Turn the heat off and leave in the pan until the polenta is ready.
4. In a heavy sauce pan heat 3 tbs. olive oil. Add the garlic and sauté until the garlic is fragrant. Add the chicken broth and bring the broth to a gentle boil.
5. Gradually whisk in polenta; whisk constantly until mixture is smooth and begins to thicken. Reduce heat to medium-low and cook until tender and thickened but still creamy, stirring often, about 30 minutes.
6. Stir in ¼ cup of butter and grated cheese.
7. Season to taste with salt, fresh ground black pepper and red pepper flakes.
8. Place the polenta in a serving bowl and top with the grilled tomatoes and artichoke hearts.
9. Grate Romano cheese over the top and extra fresh ground black pepper.