CHICKEN PICCATA WITH LEMON,CAPERS AND ARTICHOKE HEARTS

CHICKEN PICCATA WITH LEMON,CAPERS AND ARTICHOKE HEARTS image

Yield 4 people

Number Of Ingredients 13

Previous Next

4 chicken breast halves
1/3 cup flour
1/2 t finely grated lemon zest
1/2 t paprika
1/2 t garlic powder
1T olive oil
1/4 c fresh lemon juice
1/2 cup dry white wine
1/2 c chicken broth
1 can artichoke hearts, quartered
1/4 c drained capers
1 cup quick cooking brown rice
1/2 cup frozen lima beans

Steps:

Place chicken in zip bags and pound with mallet or rolling pin until 1/4 inch thick. Remove from bag and season with salt and pepper. Combine flour, lemon zest,paprika, garlic powder and coat chicken. Heat oil in large skillet--mdeium high. Saute chicken 2 minutes per side til brown and cooked. Add lemon joice and wine and broth and simmer 5 minutes. Add artichokes and capers and simmer one more minute Cook rice with lima beans. Serve chicken over rice and beans.