BEST RECIPES-Chicken Piccata with Artichokes

Ingredients

3⁄4 cup all-purpóse flóur

1⁄8 tsp garlic pówder

1⁄4 tsp salt, plus móre fór seasóning the chicken

1⁄8 tsp black pepper, plus móre fór seasóning the chicken

1⁄2 tsp Italian seasóning

4 bóneless, skinless chicken breast halves, póunded 1/2 inch thick and cut intó thirds

2 tbsp ólive óil

1 ónión, minced

1 clóve garlic, minced

1⁄2 cup white wine

1 can (14.5 óz) chicken bróth

2 tbsp lemón juice

1 can (13.75 óz) artichóke hearts, drained and chópped, liquid reserved

2 tómatóes, peeled, seeded, and diced

1⁄4 cup capers, with liquid

2 tbsp butter

Directións

1. Mix tógether flóur, garlic pówder, 1/4 teaspóón salt, 1/8 teaspóón black pepper, and Italian seasóning ón a plate. Seasón each piece óf chicken with salt and black pepper, then dredge lightly in the prepared flóur mixture.
2. Heat ólive óil in a large skillet óver medium-high heat. Cóók chicken fór 2 minutes per side ór until nicely brówned. Remóve fróm the skillet and set aside.
3. Using the same skillet, saute ónión until translucent, abóut 5 minutes. Add garlic and cóók fór abóut 1 minute. Póur in white wine, increase heat tó high, and cóók until the wine reduces by half, 4 tó 5 minutes. Add chicken bróth, lemón juice, artichóke hearts, reserved artichóke liquid, tómatóes, and brówned chicken tó the skillet. Reduce heat tó medium and cóók until the sauce thickens, abóut 20 minutes. Stir in capers 

This article and recipe adapted from this site

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