Chicken Piccata with Lemon, Capers and Artichoke Hearts
|4 (4-ounce) boneless, skinless chicken breast halves|
|Salt and ground pepper|
|1/3 cupAll-purpose flour|
|1/2 teaspoonslemon zest; finely grated|
|1/2 teaspoongarlic powder|
|1 tablespoonolive oil|
|1/4 cupemon juice; fresh|
|1/2 cupDry white wine|
|1/2 cupreduced-sodium chicken broth|
|14 ouncecan artichoke hearts; quartered|
|1/4 cupcapers; drained|
|1 cupquick-cooking brown rice|
|1/2 cuplima beans; frozen|
Chicken Piccata with Lemon, Capers and Artichoke Hearts Preparation
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.
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