Chicken Piccata with Lemon, Capers and Artichoke Hearts

By SewingDragonfly

From foodnetwork.com

My notes: I made this 8/4/07 and thought it was pretty good. I served it with Jasmine rice without the lima beans. I also thought it needed a little more sauce so in the future, I would use the rest of the chicken broth mixed with some flour and cook until thick. I would then add about a cup of half and half and a pat of butter.

Ingredients

• 4 (4 oz each) boneless, skinless chicken breast halves
• Salt and ground black pepper
• 1/3 cup flour
• 1/2 tsp finely grated lemon zest
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1 T olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/2 cup reduced sodium chicken broth
• 1 (14 oz) can artichoke hearts, quartered
• 1/4 cup drained capers
• 1 cup quick cooking brown rice
• 1/2 cup frozen lima beans

Details

Servings 4

Preparation

Step 1

Place chicken in zip top bags and pound with a meat mallet or rolling pin until 1/4” thick. Remove chicken from bag and season all over with salt and pepper. In a shallow dish, combine flour, lemon zest, paprika and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of the cooking process. Serve chicken and sauce with rice.