So at Birthday Dinner, we were talking about what a great combination lemon and capers are. I mentioned that I have a recipe I love to make for dinner that's really pretty easy that involves these ingredients and artichoke. Divas K and N suggested I add it to the blog. So here goes.
4 boneless, skinless chicken breast halves
salt and black pepper
1/3 cup all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup chicken broth
1 can (14 ounces) artichoke hearts, quartered
1/4 cup drained capers
Place chicken breasts, one at a time, in a ziploc bag and pound flat with a meat mallet or rolling pin until 1/4 inch thick. Remove from bag and season all over with salt and pepper. In a shallow dish (I use a pie pan) combine flour, lemon zest, paprika, and garlic powder. Add chicken and turn to coat. Remove and shake off excess.
Heat oil in a large skillet over medium-high heat. Add chicken and saute about 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine, and chicken broth and bring to a simmer for 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat though.
I usually serve this with orzo or another small pasta.
4 boneless, skinless chicken breast halves
salt and black pepper
1/3 cup all purpose flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup chicken broth
1 can (14 ounces) artichoke hearts, quartered
1/4 cup drained capers
Place chicken breasts, one at a time, in a ziploc bag and pound flat with a meat mallet or rolling pin until 1/4 inch thick. Remove from bag and season all over with salt and pepper. In a shallow dish (I use a pie pan) combine flour, lemon zest, paprika, and garlic powder. Add chicken and turn to coat. Remove and shake off excess.
Heat oil in a large skillet over medium-high heat. Add chicken and saute about 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine, and chicken broth and bring to a simmer for 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat though.
I usually serve this with orzo or another small pasta.