Chicken Piccata with Artichoke Hearts

Ingredients:

2 pounds Chicken Breast
1 cup flour
Olive oil

For the sauce:

1 large tomato, chopped
2 cloves garlic, mined
1/3 cup of fresh lemon juice
1/4 cup capers, rinsed
1/2 jar marinated artichoke hearts
24 oz low sodium chicken broth
2 tbsp margarine or butter
2tbs fresh parsley

3 tbsp flour & enough chicken broth to make slurry
Directions:

Rinse and clean chicken. Pound thin. Season with salt and pepper. Mix flour with salt and pepper on a large dinner plate. Prep sauce ingredients. Coat frying pan with olive oil heat over medium heat. When oil is hot enough to sizzle with a drop of water it's ready. Dip both sides of chicken in flour and shake excess. Add to pan and let cook until golden brown about 4-5 minutes per side. Remove from pan and set on a paper towel to drain oil.

Add 1-2 tbsp of utter to olive oil. Add chopped tomato and garlic. Smash tomatoes with a back of a fork and reduce to a pan sauce. Add lemon juice, capers and artichoke hearts. Stir and cook about 2 minutes. Add chicken broth. Make flour and chicken broth slurry. Whisk briskly with a fork. Let sauce thicken. Add fresh parsley and basil to sauce. Add chicken back to pan and gently reheat.

Serve with rice or pasta or just a loaf of crusty Italian bread to soak up the lovely "gravy"!