Easy Chicken Picatta

One of my go to quick and easy meals is Chicken Picatta. I love how versatile you can make it, always adding different vegetables to accompany it. One of my favorite variations is adding Artichokes and Sun-Dried Tomatos with the Capers. I made this with friends this past weekend; such a great dish for company as it impresses, yet it is easy to make!

Ingredients:
4 Chicken Cutlets (about 1/4 inch thick)
1 T. Olive Oil
1/2 c. Flour
1/2 t. Salt
1/2 t. Pepper
1 t. Italian Season
1 Lemon, zested and juiced
3/4 c. White Wine (I prefer Sauvignon Blanc for this)
2 T. Capers, drained
1/4 c. Sun dried Tomatoes, chopped
1- 15oz can Artichokes in water, chopped
1 T. COLD Butter

Method:
In a flat dish, mix together the flour, salt, pepper, italian seasoning, & lemon zest. Heat the oil in a skillet over medium-high heat.

Dredge the chicken cutlets in the flour mixture. Add dredged chicken to the hot skillet and brown each side, cooking until done (about 2-3 minutes per side). Remove the chicken to a platter and tent with aluminum foil for it to rest and stay warm.

To the pan,add the white wine to deglaze, stirring constantly to get all of the yummy bits into the sauce. Let the wine cook until it has reduced a bit and the alcohol has cooked out.

Add the capers, sundried tomatoes, artichokes and lemon juice to the pan and cook until heated through.

Once the vegetable are heated through, turn off the heat and stir in the Cold Butter until it melts into the sauce.

Pour the ingredients in the skillet over the chicken on the platter and serve

I enjoy serving this entree with a side of couscous or rice to sopp up all of the yummy sauce!