Chicken Piccata & Artichoke Hearts

Summary

Rating:

Average: 5 (1 vote)

Capers, yum!

Main Ingredients:

1 c

Flour

1⁄4 t

Salt

1⁄8 t

Pepper

1⁄2 t

Basil

1⁄2 t

Oregano

Chicken Breast halves (Boneless - Cut into thirds)

3 T

Olive Oil

2 clv

Garlic (Minced)

1 1⁄2

Onions (Minced)

3⁄4 c

Wine - White

3 T

Lemon Juice

14 oz

Artichoke hearts (Canned, drained, and chopped)

1⁄4 c

Capers

3 T

Butter

Mix together the flour, salt, pepper, and Italian seasonings on a plate. Dredge the chicken pieces in the flour mixture.
Heat the olive oil in a large skillet and nicely brown the chicken pieces. Remove from the skillet and set aside.
Using the same skillet, cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes.
Add chicken to the slow cooker and top with everything else. Cook high 4 hours.

Instead of Chicken Breasts we often use Chicken Tenderloins (don't have to cut them up.)