Chicken Piccata

I haven't been the best about blogging lately. My maternity leave is almost up (I go back 2 weeks from today) and I have been trying to enjoy my munchkins as much as possible. 

So today, here's a nice easy recipe to enjoy with your family!

Total Time: 30 min.
Prep Time: 7 min.
Yield: 4 servings

Ingredients:

• 4 (4-oz.) each raw chicken breasts, boneless, skinless
• 1 Tbsp. all-purpose flour
• 2 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 2 Tbsp. fresh lemon juice
• ½ cup low-sodium, organic vegetable broth
• 6 Tbsp. capers
• 1 (14-oz.) can quartered artichoke hearts, packed in water, drained
• 2 cups sliced mushrooms

Directions:
1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken, cook for 3 minutes on each side, or until browned.
4. Add garlic; cook for 1 to 2 minutes or until tender.
5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.

Nutritional Information (per serving):

Calories: 240

Fat: 10g

Saturated Fat: 2g

Cholesterol: 73mg

Sodium: 560mg

Carbohydrate: 10g

Fiber: 2g

Sugar: 3g

Protein: 27g