Chicken Piccata with Artichoke Hearts
""After eating chicken piccata in many restaurants and finding many that were 'greasy,' I came up with this recipe through much trial and error. It has wonderful flavor and is even better the next day! I like to serve it over angel hair pasta or linguine."..."
INGREDIENTS
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3/4 cup all-purpose flour
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1/8 teaspoon garlic powder
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1/2 teaspoon Italian seasoning
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4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
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2 tablespoons olive oil
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1 clove garlic, minced
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1 onion, minced
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1/2 cup white wine
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1 (14.5 ounce) can chicken broth
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2 tablespoons lemon juice
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1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
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1/4 cup capers, with liquid
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2 tablespoons butter
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