Chicken Piccata with Artichoke Hearts

Ingredients

• 13.8 ounce artichoke hearts drained chopped canned
• 0.1 teaspoon pepper black
• 2 tablespoons butter 
• 0.3 cup capers with liquid
• 14.5 ounce chicken broth canned
• 0.8 cup flour all-purpose
• 1 clove garlic minced
• 0.1 teaspoon garlic powder 
• 0.5 teaspoon penzey's southwest seasoning italian
• 2 tablespoons juice of lemon 
• 2 tablespoons olive oil 
• 1  onion minced
• 0.3 teaspoon salt 
• 4  chicken breast halves boneless skinless cut into thirds
• 0.5 cup white wine 

Equipment

• frying pan

Directions

1. Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned.
3. Remove from the skillet and set aside.
4. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes.
5. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes.
6. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.