Chicken Piccata with Artichokes
4 boneless chicken breasts cut in to 1 inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
All-purpose flour for dredging
4 tablespoons extra virgin olive oil
1 cup reduced sodium chicken broth
1/3 cup lemon juice
1/4 cup capers, rinsed
1 cup canned artichoke hearts, chopped
1 12 oz box of penne rigate, cooked
2 tablespoons flat leaf parsley
Freshly grated Parmesan cheese
In a large bowl combine chicken with salt and pepper.
Lightly dredge the chicken.
In a large skillet on medium heat pour in extra virgin olive oil.
Add chicken and cook until brown and juices run clear, about 12 minutes.
Stir in chicken broth, lemon juice, capers and artichokes and cook for 3 minutes.
Reduce to simmer for 3 minutes.
Stir in penne rigate until combined.
Add in parsley and transfer to serving bowl.
Sprinkle with parmesan cheese.