Chicken Piccata

This is a classic Italian dish that I like to prepare over the weekends to have for my lunches during the week. If you are a fan of chicken, and enjoy the fresh and tangy flavors of lemon and capers, this easy to prepare meal will become one of your all time favorites. Included in this version of Chicken Piccata are artichoke hearts, which are high in dietary fiber, vitamin C, vitamin K, folic acid, magnesium, copper, manganese, niacin, vitamin B6 and phosphorous.

Serves 4

Ingredients

4 (4-ounce) boneless, skinless chicken breast halves
1/3 cup flour
2 teaspoons lemon zest
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon olive oil
1/4 cup lemon juice, freshly squeezed
1 cup reduced sodium chicken broth
1 (14-ounce) can artichoke hearts, halved
1/3 cup capers, drained
Salt and ground black pepper

Preparation

Place chicken between 2 sheets of wax paper and pound with a mallet until approximately ¼-inch thick. Season well with salt and pepper. In a shallow dish, combine the flour, lemon zest, paprika and onion powder. Mix well. Add chicken and toss to coat. Remove chicken from flour mixture and shake off any excess flour.

Heat olive oil in a large skillet over medium-high heat. Add chicken and saute approximately 3 minutes per side, until brown and cooked throughout. Add lemon juice, chicken broth and bring to a simmer. Simmer for 5 minutes, until chicken is cooked throughout and the sauce thickens. Add artichoke hearts and capers to the mxture and simmer for 5 minutes to heat through.