Chicken Piccata with Lemon, Capers and Artichoke Hearts – Kappler Kitchen

Ingredients

• 4 (4 ounce) boneless, skinless chicken breast halves
• 1/3 cup all-purpose flour
• 1 (14-ounce) can artichoke hearts, quartered
• 1/4 cup drained capers
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup dry white wine*
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon minced garlic
• 2 tablespoon Extra Virgin olive oil
• 1/4 cup fresh lemon juice
• 16 ounce box of Angel Hair pasta
• Salt & ground black pepper to taste