Ingredients
- 4 (4-ounce) boneless, skinless chicken white meat halves
- Salt and ground pepper
- 1/3 cup all-purpose flour
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic clove powder
- 1 tablespoon essential olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup dry white-colored 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 grain
- 1/2 cup frozen lima beans
Directions
Place chicken in zip-top bags and pound having a meat hammer or moving pin until 1/4-inch thick. Remove chicken from bag and season throughout with salt and pepper. Inside a shallow dish (or plastic bag), combine flour, lemon zest. paprika, and garlic clove powder. Mix well. Add chicken and switch to coat. Remove chicken from flour mixture and get rid of excess flour.
Heat oil inside a large skillet over medium-high temperature. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add fresh lemon juice. wine and chicken broth and produce to some simmer. Simmer a few minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer one minute to heat through.
Prepare grain based on package directions, adding lima beans at the outset of cooking process. Serve chicken and sauce with grain.
2006, Robin Miller, All Legal rights Reserved