Chicken Piccata

Nancy’s Chicken Piccata

4- Chicken breast

2/3 cup flour

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoon olive oil

¼ cup fresh lemon juice

1 cup dry white wine

1 cup chicken broth

1- 14 ounce can artichoke hearts quartered

½ capers drained

Steam the rice with chicken bouillon

Place chicken in a zip lock bag and pound until ¼ inch thick

Season with salt and pepper and combine flour lemon zest paprika and garlic powder mix well and add chicken and coat it. Shake off excess flour, heat oil in a large skillet

Over medium heat, sauté chicken until golden brown and cooked through add the lemon juice (¼ cup lemon juice is what I used), wine and broth, simmer for 5 minutes or

until chicken is cooked through, add artichokes and

capers and simmer until are heated through. Add remaining

flour mix to the sauce to thicken it, and serve over rice or potatoes or noodles.

The Sauce



Chicken browned and pounded



Keeping it warm



Plating the plates