CHICKEN PICCATTA:

12 oz chicken breasts

1 tsp. minced garlic

1/4cup lemon juice

1/4 cup flour

2 Tbsp. olive oil

1/3 cup capers

1 can artichoke hearts (packed in water, not oil)

1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers, and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings,

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes