Chicken Piccata with Artichokes and Pasta

Serves: 2

Ingredients

• 2 chicken breasts (or 1 large, halved)
• ½ tsp. salt
• ½ tsp. black pepper
• ½ tsp. garlic powder
• 1⁄3 cup plain flour
• 4 tbsp. butter
• 1 tbsp. olive oil
• ¼ cup chicken broth
• 1 tbsp. lemon juice with zest of 1 lemon
• 1 tbsp. capers, drained
• ½ cup heavy whipping cream
• 1 (14 oz.) can of artichoke hearts, quartered and drained
• 6 oz. angel hair pasta, cooked according to package directions and drained
• chopped parsley, for garnish
• sliced lemons, for garnish

Directions

1. Rinse chicken breasts and pat dry. Put them in a baggie and pound with a mallet until thinner and even in size. In another baggie add salt, pepper, garlic powder and flour. Put breasts in flour mixture and coat evenly.
2. In a skillet add 2 tbsp. of the butter, plus the 1 tbsp. of olive oil
3. When the pan is hot, add the chicken breasts. Cook for about 4-5 minutes on each side until golden brown and juices run clear. Remove the chicken to a plate.
4. Take the pan off the heat and add chicken broth, lemon juice and zest, plus the other 2 tbsp. of butter and capers scraping down the brown bits to incorporate.
5. Stir in the cream and artichokes and put pan back on heat and add the chicken.
6. Cook another 5 minutes until sauce has thickened.
7. Put pasta in serving dish. Top with chicken, artichokes and sauce. Garnish with parsley and lemon slices.

This recipe is great with French bread. For heartier appetites, add a tossed salad.