Chicken Piccata with Lemon, Capers and Artichoke Hearts

Ingredients

• 14 ounce artichoke hearts quartered canned
• 0.3 cup capers drained
• 0.5 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 0.5 teaspoon garlic powder 
• 4 servings salt and ground pepper black
• 0.3 cup juice of lemon fresh
• 0.5 teaspoon lemon zest finely grated
• 0.5 cup lima beans *soaked overnight frozen
• 0.5 cup chicken broth reduced-sodium
• 1 tablespoon olive oil 
• 0.5 teaspoon paprika 
• 1 cup quick-cooking brown rice 
• 16 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Watch how to make this recipe.
2. Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick.
3. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder.
4. Mix well.
5. Add chicken and turn to coat.
6. Remove chicken from flour mixture and shake off excess flour.
7. Heat oil in a large skillet over medium-high heat.
8. Add chicken and saute 2 minutes per side, until golden brown and cooked through.
9. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens.
10. Add artichoke hearts and capers and simmer 1 minute to heat through.
11. Cook rice according to package directions, adding lima beans at the beginning of cooking process.
12. Serve chicken and sauce with rice.