Chicken Piccata with Artichoke Hearts

Recipe View In a shallow dish or on a plate, combine the flour, garlic powder, salt, pepper, and Italian seasoning. (2 minutes)

Recipe View Lightly dredge each chicken piece in the seasoned flour mixture, ensuring it's evenly coated. Shake off any excess. (5 minutes)

Recipe View Heat the olive oil in a large skillet over medium-high heat. (2 minutes)

Recipe View Add the chicken pieces to the skillet and cook for 2-3 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. (6-8 minutes)

Recipe View In the same skillet, add the minced garlic and onion. Cook, stirring frequently, until softened and translucent, about 3-5 minutes. (5 minutes)

Recipe View Pour in the white wine and increase the heat to high. Cook, allowing the wine to reduce by half, about 4-5 minutes. This will concentrate the flavors. (5 minutes)

Recipe View Add the chicken broth, lemon juice, chopped artichoke hearts, and the reserved liquid from the artichoke can to the skillet. Return the browned chicken to the skillet. (2 minutes)

Recipe View Reduce the heat to medium and simmer for 15-20 minutes, or until the sauce has thickened slightly and the chicken is heated through. (20 minutes)

Recipe View Stir in the capers (with their liquid) and the cold butter. Stir until the butter is melted and the sauce is glossy and emulsified. (2 minutes)