Chicken Piccata with Lemon, Capers and Artichoke Hearts- mumedibbles

I’ve been making chicken Piccata for years but this recipe tops all versions. Anyways, I got the idea when my grandma came to spend the summer holiday with us. I didn’t really like it at first, but after much persuasion from my daughter I started developing interest for it. Now its leading my food menu, I guess you should try it

Preparation time: 15mins

Cooking time: 10mins

Total time: 25mins

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Ingredients

1/2 teaspoon finely grated lemon zest
4 (4-ounce) boneless, skinless chicken breast halves
1/3 cup all-purpose flour
Salt and ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
1 cup quick-cooking brown rice
1/2 cup frozen Lima beans

Steps on how to prepare your Chicken Piccata with Lemon, Capers and Artichoke Hearts.

Follow this steps, it’s simple and really tasty

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. 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. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.
Cook rice according to package directions, adding Lima beans at the beginning of cooking process. Serve chicken and sauce with rice.

This recipe reminds me of the only boxed frozen meal my mum will eat and not complain. Try it and Tell us how tasty it was on the comment section below.