CHICKEN PICCATTA

CHICKEN PICCATTA
12 oz chicken breasts
1 teaspoon minced garlic
¼ cup lemon juice
¼ cup cake flour
2 tablespoons olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring
constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side.
Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35
minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

If you have never tried capers this is a great way to start. They add a nice
spiciness to the sauce.

Posted by Cecilia Bedser