What's for Dinner Tonight? - Chicken Piccata with Lemon, Capers, Artichoke Hearts and Roasted Red Peppers

As many of you may know from reading my blog, I am one who loves to take a wonderful meal that I have enjoyed at a restaurant, and go home to recreate it. With my joy of cooking, and a few adjustments to the recipe that I found online by Robin Miller, my latest endeavor was Chicken Piccata. My guests loved their meal and I could not have been happier with the results.

Chicken Piccata with Lemon, Capers, Artichoke Hearts and Roasted Red Peppers

4 - 4 ounce boneless skinless chicken breasts

Salt and ground black pepper

1/3 cup all-purpose flour

1 egg, beaten

1/2 teaspoon finely grated lemon zest

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/4 cup fresh lemon juice

1/2 cup dry white wine

1/2 cup reduced-sodium chicken stock

1 - 14 ounce jar marinated artichoke hearts, drained and sliced

1 large roasted red pepper, sliced

1/4 cup drained capers

Penne Pasta - 1 lb.

1. Place chicken breasts in zip lock bag and pound with meat mallet or rolling pin until 1/4 inch thick. Remove chicken from bag and season with salt and pepper. In a shallow dish combine flour, lemon zest, paprika and garlic powder and mix well. In another shallow dish beat the egg. Dip each chicken breast in the egg, and then cover both sides with flour. and shake off excess.

2. Fill pot with water and bring to a boil. Add penne pasta and cook until al dente.

3. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add the chicken and sauté 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken stock and bring to a simmer. Simmer 5 minutes, until chicken is fully cooked and sauce thickens. Add artichoke hearts, capers and roasted red peppers. Simmer about 1 minute to heat through.

Serve over penne pasta and enjoy!