Chicken Piccata from Relief Society Bulletin

Chicken Piccata with Lemon, Capers, and Artichoke Hearts

Ingredients:
4 (4-oz) boneless, skinless chicken breast halves
Salt and ground black pepper to taste
1/3 cup all-purpose flour
½ tsp finely grated lemon zest
½ tsp paprika
½ tsp garlic powder
1 tbs olive oil
¼ cup fresh lemon juice
1 cup reduced-sodium chicken broth
1 (14-oz) can artichoke hearts, quartered
¼ cup drained capers
1 cup brown rice

Directions:
Place chicken in Ziploc bags and pound with a meat mallet or rolling pin until ¼-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 sauté 2 minutes per side, until golden brown and cooked through. Add lemon juice 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. Serve chicken and sauce with rice.