Chicken Piccata with Artichokes

• 4 pieces Boneless Chicken Breast Cut Into 1 Inch Pieces
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/4 cups All Purpose Flour For Dredging
• 4 Tablespoons Extra Virgin Olive Oil
• 1 cup Reduced Sodium Chicken Broth
• 13 cups Freshly Squeezed Lemon Juice
• 1/4 cups Capers, Rinsed
• 1 cup Canned Artichoke Hearts, Chopped
• 1 box 12 Oz Penne Rigate Pasta, Cooked According To Package Instructions
• 2 Tablespoons Fresh Flat Leaf Parsley
• 1/2 cups Freshly Grated Parmesan Cheese

1. In a large bowl combine chicken with salt and pepper.
2. Lightly dredge the chicken in the flour.
3. In a large skillet on medium heat pour in the extra virgin olive oil.
4. Add chicken and cook until brown and juices run clear, about 12 minutes.
5. Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.
6. Reduce to simmer for 3 minutes.
7. Stir in the already cooked penne rigate until combined.
8. Add in parsley and transfer to serving bowl.
9. Sprinkle with parmesan cheese.

chicken, salt, pepper, flour, olive oil, chicken broth, freshly squeezed lemon juice, capers, hearts, rigate pasta, fresh flat leaf parsley, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-piccata-with-artichokes/ (may not work)