Chicken Piccata with Artichokes

Ingredients

• 1 cup artichoke hearts canned chopped
• 2 Tablespoons capers 
• 4  chicken breast boneless cut in to 1 inch cubes
• 4 tablespoons olive oil extra virgin 
• 2 tablespoons flat parsley 
• 6 servings flour all-purpose for dredging
• 0.3 cup juice of lemon 
• 6 servings parmesan cheese freshly grated
• 12 oz penne rigate cooked
• 0.5 teaspoon pepper 
• 1 cup chicken broth 
• 6 servings salt 

Equipment

• bowl
• frying pan

Directions

1. In a large bowl combine chicken with salt and pepper.Lightly dredge the chicken.In a large skillet on medium heat pour in extra virgin olive oil.
2. Add chicken and cook until brown and juices run clear, about 12 minutes.Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.Reduce to simmer for 3 minutes.Stir in penne rigate until combined.
3. Add in parsley and transfer to serving bowl.
4. Sprinkle with parmesan cheese.