Chicken Piccata with Lemon, Capers, and Artichokes

Ingredients:

• 4 boneless, skinless chicken breast halves (100g each)
• 1/3 cup flour
• 0.5 tsp finely grated lemon zest
• 0.5 tsp paprika
• 0.5 tsp garlic powder
• 1 tbsp. l. olive oil
• 1/4 cup freshly squeezed lemon juice
• 0.5 cups dry white wine
• 0.5 cups lightly salted chicken broth
• 1 can (400g) canned artichoke hearts, quartered
• 1/4 cup capers, drained
• 1 cup instant brown rice
• 0.5 cups frozen lima beans

Preparation:

1. Place the chicken in zip-lock bags and pound with a meat mallet or rolling pin until the chicken is 0.5 cm thick. Remove the chicken from the bag and season with salt and pepper on all sides. In a shallow bowl (or bag), combine the flour, lemon zest, paprika, and garlic powder. Mix well. Add the chicken and turn to coat. Remove the chicken from the flour mixture and shake off any excess flour.
2. Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 2 minutes per side until golden brown and cooked through.
3. Add lemon juice, wine, and chicken broth and bring to a simmer. Cook for 5 minutes, until the chicken is cooked through and the sauce has thickened. Add the artichoke hearts and capers and cook for 1 minute, until heated through.
4. Cook the rice according to package directions, adding the lima beans early in the cooking time. Serve the chicken and sauce over the rice.