Simple Chicken Piccata with Artichokes and White Wine

Ingredients

• 3 chicken breasts (cut in half horizontally and pounded to 1/4 thick if needed)
• 1 1/2 tsp kosher salt
• 1/2 cup all purpose flour
• 1/2 tsp pepper
• 4 tbsp butter
• 1 tbsp garlic (minced)
• 3/4 cup chicken broth
• 1/2 cup white wine (or substitute more broth)
• 1/3 cup lemon juice (from 2-3 lemons)
• 1 tbsp lemon zest (optional )
• 1/4 cup capers (drained)
• 12 oz artichoke hearts (drained and roughly chopped)

Instructions

1. 1

   Sprinkle both sides of the chicken with salt and set aside for 5 minutes.

2. 2

   On a large plate, combine the flour and pepper. After the 5 minutes, drudge each piece of chicken in flour and shake off the excess.

3. 3

   In a large non-stick skillet on the stove or an electric skillet, melt the butter over medium heat. Add the chicken and cook on the first side until golden, 3-4 minutes.*Note: If the chicken does not fit spaciously in your skillet, see the notes for instructions on batch cooking.

4. 4

   Flip the chicken to the other side and add the minced garlic to the pan. Cook for another 3-4 minutes, stirring the garlic occasionally.

5. 5

   Add the chicken broth, white wine, lemon juice, and lemon zest (if using). Reduce the heat to medium-low and simmer for 3-5 minutes, or until the sauce has thickened slightly.

6. 6

   Add the capers and artichoke hearts. Continue cooking for a few minutes more, or until everything is heated through. Serve over pasta or along side dishes.