Light And Zesty Chicken Piccata

• 1 teaspoon olive oil
• 2 ounces chicken breasts halved into 4 pieces and pounded to 1/4-inch thickness
• 4 tablespoons flour
• 1/2 teaspoon lemon zest
• 1/2 teaspoon smoked paprika you can use traditional paprika if you don't have the smoked
• 1 cup fresh lemon juice
• 1/2 cup vermouth or dry white wine
• 1/2 cup chicken broth I use my own and it really makes a flavor difference
• 1/4 cup capers drained
• 14 ounces artichoke hearts without oil, drained and halved

1. Put flour, lemon zest and smoked paprika in a sealable plastic bag. Add chicken breast pieces, seal and shake to coat.
2. Heat oil in skillet over medium-high heat. Remove chicken, shaking off excess flour mixture, and saute, about 2 minutes per side, until golden brown on both sides.
3. Add juice, vermouth and broth. Simmer for about 5 minutes, until chicken is cooked through and sauce thickens. Add artichokes and capers and simmer for an additional minute. Plate the chicken and top with a little sauce, including some capers and artichokes.

olive oil, chicken breasts, flour, lemon zest, paprika, lemon juice, white wine, chicken broth i, capers, without oil

Taken from www.yummly.com/recipe/Light-and-Zesty-Chicken-Piccata-1661863 (may not work)