Chicken Piccata with Lemon, Capers and Artichoke Hearts
INGREDIENTS
•
4 (4-ounce) boneless, skinless chicken breast halves
•
Salt and ground black pepper
•
1/3 cup all-purpose flour
•
1/2 teaspoon finely grated lemon zest
•
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
Comments & Reviews
Just A Pinch Sweepstakes