Chicken Piccata with artichokes

By scottsdalejulie

Ingredients

• Ingredients
• 3/4 3/4 3/4 cup all-purpose flour
• 1/8 1/8 1/8 teaspoon garlic powder
• 1/4 1/4 1/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon black pepper
• 1/2 1/2 1/2 teaspoon Italian seasoning
• 4 4 1/2 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
• 2 2 2 tablespoons olive oil
• 1 1 1 clove garlic, minced
• 1 1 1 onion, minced
• 1/2 1/2 1/2 cup white wine
• 1 1 ounce) can 1 (14.5 ounce) can chicken broth
• 2 2 2 tablespoons lemon juice
• 1 1 ounce) can 1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
• 1/4 1/4 1/4 cup capers, with liquid
• 2 2 2 tablespoons butter
• Directions
• 1 1.Mix 1.Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
• 2 2.Heat 2 the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.

Preparation

Step 1

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