CHICKEN PICATTA

4 skinless chicken breasts, pounded flat Flour to coat1 T olive oil1/4 cup dry white wine1 small onion, minced and 2 garlic Juice of 1 lemon1/2 cup chicken broth2 tablespoons butter1/4 cup Italian parsley3 Tb capers1 CAN ANTRICHOKES HEARTS 1 CUP OF TOMATOES Salt and Pepper Coat the chicken in flour and shake off excess.Heat the olive oil in sauté pan over medium high heat.Sauté the chicken about two minutes on each side, just until it is browned on the outside.Add the wine to deglaze the...articol complet