Lemon Chicken Piccata

Lemon Chicken Piccata
Serves 4
4 (4-6 ounce) boneless, skinless chicken breast halves, flattened to about 1/4-inch (use a ziplock and rolling pin)
Salt and ground black pepper
1/3 cup flour
2 teaspoons finely grated lemon zest
1/2 teaspoon paprika
2 cloves garlic, pressed
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (optional, but if not used, use double the chicken broth)
1/2 cup reduced-sodium chicken broth
1 (14-ounce) can artichoke hearts, quartered or use equivalent frozen artichoke hearts
In a skillet, heat olive oil over medium high heat. Meanwhile, working quickly, season flattened chicken rolling pin until 1/4-inch thick. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add capers and simmer 1 minute to heat through, then serve.