Six Food Intolerance Living

Another yummy find!

The other day, I had some chicken breasts that needed to be used up, but could just not figure out what to make! I wanted something different! So, I searched the 'net and found the recipe here on All Recipes.com.

Here is the original recipe, as is:
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Chicken Piccata with Artichoke Hearts
Originally from "JAMMINMARTIN" on All Recipes

Ingredients:
3/4 cup all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Italian seasoning
4 skinless, boneless chicken breast halves, pounded 1/2 inch thick and cut into thirds
2 tablespoons olive oil
1 clove garlic, minced
1 onion, minced
1/2 cup white wine
1 (14.5 ounce) can chicken broth
2 tablespoons lemon juice
1 (13.75 ounce) can artichoke hearts, drained and chopped, liquid reserved
1/4 cup capers, with liquid
2 tablespoons butter

Directions:
1. Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces lightly in the prepared flour mixture.

2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces for 2 minutes per side, or until nicely browned. Remove from the skillet and set aside.

3. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Stir in the capers and butter.
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The only substitutions I made were:
I used a GF mix instead of the all purpose flour
I didn't have any white wine on hand, so I used an extra 1/2 cup of chicken stock
I had about a handful mushrooms that were on their last legs, so I sliced them up and threw them in too!

All I can say is YUM-O! Even Hubby, who doesn't like artichokes liked this! Granted, he picked out most of them, but ate a few of the solitary leaves. He said that we can add this to our rotation, so I'm super happy about that because this dish was VERY good! It did take a bit of prep, but so worth it! The dish was just bursting with flavor! I served this with a side of brown rice, but I can totally see it next to white rice or plain or with a slice of bread or steamed broccoli ...