Food Network: Chicken Piccata with Lemon, Capers and Artichoke Hearts

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Chicken Piccata with Lemon, Capers and Artichoke Hearts
Copyright, 2006, Robin Miller, All rights reserved

Ingredients
4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered

1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen lima beans

Instructions
Place chicken in zip-top bags and pound with a meat
mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all
over with salt and black 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 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
cooking process. Serve chicken and sauce with rice.