Chicken Piccata with Lemons, Capers and Artichoke Hearts

prep time:: 15 minutes
total time:: 25 minutes

Makes 4 servings

Laura

This is Mel’s favorite recipe

ingredients

4 (4oz.) boneless, skinless chicken cutlets OR breast pounded thin (not tenderloins)
Salt and pepper
1/3 cup all-purpose flour
1/2 tsp. finely grated lemon zest
1/2 tsp paprika
1/2 tsp garlic powder
1 TBLS olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (I buy the small individual bottles for cooking)
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

directions

Chicken

1
Season chicken with Salt and pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika and garlic powder. Mix well. Add chicken and turn to coat. Remove from flour mixture and shake off excess flour.
2
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.

Rice and beans

Cook rice according to package directions (I use chicken broth instead of water), adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

Source: Laura Myers