Chicken Piccata with Artichoke Hearts and Tomatoes

I've been making this dish for years. It's extremely tasty and very easy to make!

Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Italian Seasoning
• 4 skinless, boneless chicken breast halves, pounded thin and cut into bite sized pieces
• 2 tablespoons olive oil, use more as needed for frying
• 3 cloves garlic, minced
• 1 onion, minced
• 3/4 cup white wine
• 1 (14.5 ounce) can chicken broth
• 2 tablespoons lemon juice
• 2 (13.75 ounce) jars artichoke hearts, drained and chopped, liquid reserved
• 3 tablespoons butter
• 1 can (14.5 ounce) stewed tomatoes, chop tomatoes into thirds
• 1/4 cup capers, with liquid

Directions

1. Mix together the flour, garlic powder, salt, pepper, and Italian seasoning on a plate. One by one, dredge the chicken pieces in the prepared flour mixture.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken pieces until nicely browned. Remove from the skillet and set aside on dish lined with paper towels to absorb excess oil.
3. Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes.
4. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes.
5. Add the chicken broth, lemon juice, artichoke hearts, reserved artichoke liquid, and browned chicken to the skillet. Reduce the heat to medium and cook until the sauce thickens, about 20 minutes.
6. Stir in butter, and simmer additional 5 minutes. 
7. Turn off heat. Add tomatoes and capers.
8. Serve with cooked pasta or rice.

Pictures (with comments)

Lay out all of your ingredients. The chicken is not pictured.


Here is my precooked chicken.  I cut up skinless cutlets into bite-sized pieces, dredged them with flour garlic powder, salt, pepper, and Italian seasoning & and fried them with olive oil.


I decided to mix it up a bit and serve my piccata with mini farfalle. They are so cute!


Sautéing the onions.


Add the white wine and boil it off until it reduces by half. This takes about 5 minutes.


Add chicken broth & lemon juice and bring to a boil.



Add artichokes.


Add the chicken and let everything simmer for 20 minutes, further reducing the sauce.


My mini farfalle are cooked! Cute little buggers!


Here's where I added the tomatoes and butter.


And finally I added the capers. You don't need a lot; they are packed with flavor.



I tossed my cooked pasta with everything.  You can also serve this over white rice (which is what I normally do, but I wasn't in the mood for rice tonight).


Plating.


Close-up. Oh yeah. Very delicious!