Citrus Artichoke Chicken Piccata

This simply divine chicken dish is easy to prepare. The light and luscious lemon sauce really pops without being too acidic and the capers add a nice saltiness that compliments the grill marks on the chicken

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INGREDIENTS

• 3 boneless skinless chicken
• breasts (pounded)
• 1⁄4 cup lemon juice
• 1⁄2 cup white wine
• 1 cup chicken broth
• 2 garlic cloves (minced)
• 2 Tbsp olive oil
• 1⁄4 cup capers (drained)
• 2 cups artichoke hearts (roughly chopped)
• 1⁄4 tsp lemon zest
• 1/4 tsp paprika
• salt and pepper to taste

Directions for Citrus Artichoke Chicken Piccata

Lightly season the chicken with salt and pepper. In a bowl combine together lemon juice, white wine, broth, garlic, capers, lemon zest, and paprika. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken in the pan until browned (2-3 min.)

Flip the chicken over and turn heat down to medium-low.Pour sauce over the chicken scraping the bottom of the pan. Add artichoke hearts. Bring to a simmer and cook 6-7 minutes or until chicken is done. *This recipe is not allowed during days 6-10 of the Detox.