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Chicken Piccata with Lemon, Capers and Artichoke Hearts
Ingredients
  • 4 (4-ounce) boneless, skinless chicken breast halves
  • Salt and ground black pepper
  • ⅓ cup all-purpose flour
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • ¼ cup fresh lemon juice
  • ½ cup dry white wine
  • ½ cup reduced-sodium chicken broth
  • 1 (14-ounce) can artichoke hearts, quartered
  • ¼ cup drained capers
  • 1 cup quick-cooking brown rice
  • ½ cup frozen lima beans
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