Chicken - Pork Piccata with Capers/Artichoke Hearts

Chicken - Pork Piccata with Capers/Artichoke Hearts
Chicken - Pork Piccata with Capers/Artichoke Hearts

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    CHICKEN BREASTS CUT IN THIRDS OR

  • 1

    lb. PORK MEDALLIONS

  • SALT/GROUND BLACK PEPPER

  • 1/3

    CUP AP FLOUR

  • 1/2

    TSP. GRATED LEMON ZEST

  • 1/2

    TSP. PAPRIKA

  • 1/2

    TSP. GARLIC POWDER

  • 1

    TBSP. OLIVE OIL

  • 1/4

    CUP FRESH LEMON JUICE

  • 1/2

    CUP DRY WHITE WINE

  • 1/2

    CUP CHICKEN BROTH

  • 1

    - 14 OZ. CAN ARTICHOKE HEARTS

  • LIMA BEANS

  • 1/4

    CUP DREINED CAPERS

  • RICE OR NOODLES

Directions

POUND CHICKEN TO 1/4" THICK. SEASON CHICKEN/PORK WITH SALT PEPPER. COMBINE FLOUR THRU GARLIC POWDER, MIX WELL, COAT CHICKEN. HEAT OIL IN LARGE SKILLET, ADD CHICKEN AND SAUTE 2 MIN. PER SIDE. ADD CHICKEN BROTH, JUICE AND WINE AND BRING TO SIMMER. COOK UNTIL CHICKEN IS DONE AND SAUCE THICKENS. ADD ARTICHOKE AND CAPERS, LIMA BEANS, HEAT THRU. SERVE WITH RICE, NOODLES.

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