FOR PICCATA: Use the same skillet to cook the minced garlic and onion (stirring while cooking) until onions are translucent, about 5 minutes.
Pour the white wine into the skillet, turn the heat to high, and cook, still stirring, until the wine is reduced by half. This takes about 5 minutes.
Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet.
Reduce the heat to medium and cook until the sauce becomes thicker, about 20 minutes. Stir in the capers and butter. Serve hot.
I am told real Italians never serve this dish with noodles or rice but Americans usually serve it hot over cooked noodles. :)